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Liver Blood Sausage (Kishka)

Fresh blood is nearly impossible to buy — so make a blood-style sausage using liver instead! This is a homemade take on the Eastern European favorite known as krovyanka.

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Blood from the liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 15 g
Fats 26 % 10 g
Carbohydrates 34 % 13 g
195 kcal
GI: 38 / 62 / 0
    1. Cook the buckwheat until tender. 2. Cut the onion into small dice. 3. Sauté the onion in oil until translucent, 1 to 2 minutes; alternatively, scald it with boiling water, let it sit 1 to 2 minutes, then drain in a colander and rinse. 4. Soak the liver in water for 2 hours, rinse well, and cut into small pieces, removing any membranes, veins and ducts. 5. Add the cooled onion and buckwheat to the liver, season with salt and spices to taste, and mix everything together. 6. If the mixture is too stiff, thin it with a little water until it's a soft, spoonable consistency. 7. Stuff the casings with the mixture. 8. Prick the sausages in several places with a thin needle so they don't burst while cooking. 9. Simmer the sausages for 15 minutes in a large pot of salted boiling water with a bay leaf. 10. Carefully lift the sausages out of the water, let them cool a bit, and store in the refrigerator for up to 2 days. 11. Before serving, pan-fry them on both sides until golden, or freeze them for later. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lamb liver - 101  kcal/100g
  • Beef liver - 735  kcal/100g
  • Goose liver - 412  kcal/100g
  • Duck liver - 405  kcal/100g
  • Beef liver - 130  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork intestines - 602  kcal/100g

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