• 4 pig's feet, split
• 2 lbs. pig's snouts
• 1 lb. pork steak
• 1 onion
• 4 whole black peppers
• 1 tablespoon salt
• 3 lbs. pork liver
• 5 lbs. coarse buck wheat grits
• 6 large onions
• 1 tablespoon ground allspice
• 2 tablespoon ground marjoram
• Salt and pepper
• 1 pt. fresh pig's blood

Cover with hot water the first six ingredients and cook until tender. Scald liver, save the liquid from liver and add it to the pork stock. Remove meat from bones and put through food grinder. Chop the 6 onions and put into hot stock. Wash buckwheat grits and add to liquid. Cook slowly for half hour. Add chopped meat and liver and rest of spices. Salt and pepper to taste. Continue to cook slowly until the grits are tender. If mixture becomes dry, add meat stock or water. When grits are tender, remove from fire and cool. Add blood and mix well. Stuff into casing, tie at intervals to make sausages and cook slowly in boiling water for 20 minutes. If you do not have casings, kiszka will keep well in loaf pans. Serve either hot or cold. To heat, slice and fry in butter or shortening until golden brown on both sides. Recipe makes about 12 pounds of sausage.