Catholic Recipe: Stuffed Meats
Also Called: Kyshka
Grind meats together; reserve.
Cook buckwheat groats according to directions on package; cool.
Combine ground meats and buckwheat groats. Add salt, paprika, pepper, garlic. Mix thoroughly. Stuff in casings. Place sliced onions, boiling water in roasting pan. Place stuffed casings in roasting pan. Roast at 300° until well done and well browned. Baste frequently with liquid in pan.
Yield, 12 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965