Kiszczonka (Polish pork blood sausage)

Instructions

1. Cook the pork shoulder in the simmering stock for 45 minutes until tender. Reserve the stock.
2. Meanwhile, rinse the buckwheat groats, then cook them in the reserved stock for 15 minutes, until tender but still moist.
3. Chop the cooked meat and mix it with the groats, the softened onions, the crushed garlic, the smoked bacon, parsley, marjoram, salt and pepper.
4. Stir in the back fat cubes and check the seasoning; the filling should be well spiced.
5. Rinse the casing in cold water, then fill it with the mixture, packing it lightly. Tie the ends with string.
6. Prick the sausage with a needle, poach it in the simmering stock for 25 minutes, then brown it in a pan before serving with sauerkraut.