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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
BALLS (KNEIDLACH)
  
 
For 8 People
  
     
 
Prepare:
¾ cup Cream of Buckwheat 2 potatoes
2 quarts milk 2 eggs
1 tsp. salt
Put the Cream of Buckwheat in 4 cups boiling water and allow to boil until it entirely absorbs the water. When cooked, allow to cool. Shred the potatoes. Mix with the eggs and add salt. Add to cooled cream of buckwheat. Boil the milk and while it is heating, form balls (kneidlach) of the Cream of Buckwheat mixture and put into the boiling milk. Allow to boil for 15 minutes.
   
KEESHKA
3 lbs. pork steak 2 lbs. buckwheat groats
½ tsp. rubbed marjoram salt & pepper
Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat groats, cover with the liquid from the cooked meat, and steam in double boiler for 30 minutes. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep well in a mold in the refrigerator. Heat before serving.
       
DARK KEESHKA
4 pig's feet, split 2 lbs. pig snouts
1 lb. port steak 1 onion
4 whole black peppercorns 1 tblsp.salt
3 lbs. pork liver 5 lbs. buckwheat groats
6 large onions 1 tblsp. ground allspice
2 tblsp. ground marjoram salt & pepper
1 pint fresh pig's blood
       
Cover pigs feet, snouts, steak and onion with hot water 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 groats and add to stock. Cook slowly for 30 minutes. Add chopped meat and liver and remaining spices. Salt and pepper to taste. Continue to cook slowly until the grits are tender. Of mixture becomes dry, add meat stock or water. When grits are tender, remove from the 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 until golden brown on both sides. Makes about 12 lbs. sausage.