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This Eastern European side-dish features Pork steak, Coarse buckwheat grits, Rubbed marjoram. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Kiszka – Polish Kiska
Description
This Eastern European side-dish features Pork steak, Coarse buckwheat grits, Rubbed marjoram. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper Chop meat into coarse bits.
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Cover with water and boil until tender.
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Add salt, pepper and marjoram.
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Wash the buckwheat grits,
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cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour.
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Combine the two mixtures.
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If you have sausage casings, stuff the mixture into the casings.
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It will keep very well in a mold in the refrigerator.
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Heat before serving.
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for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 922.8kcal
- % Daily Value *
- Total Fat 54.5g84%
- Saturated Fat 22.8g115%
- Cholesterol 279.2mg94%
- Sodium 245.2mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 98.7g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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