Traditional Belarusian Potato Sausage (Bulbyanaya Kishka)

Traditional Belarusian Potato Sausage (Bulbyanaya Kishka)

Experience the flavors of Belarus with this rustic and hearty potato sausage, known as Bulbyanaya Kishka. This classic dish combines grated potatoes, crispy pork belly, and aromatic spices, encased in natural sausage casings and baked to perfection in a traditional wood-fired oven. Traditionally served with a dollop of sour cream, it's a tribute to the rich culinary heritage of Belarusian cuisine.

Ingredients

🥔 Large bowl of peeled Belarusian Potatoes approximately several kilograms
🥓 500-700g diced Pork Belly Свиная грудинка
🧅 1 large grated Onion
🧄 1 clove grated Garlic
🧂 1 tablespoon Polesskaya Salt a local blend
🌿 1 teaspoon Ground Black Pepper
🌿 1 teaspoon Ground Caraway
🌿 1 teaspoon Ground Coriander
🌿 Natural casing suitable for stuffing checked for integrity by blowing into it

Instructions

1- Prepare Potatoes:

• Peel a generous amount of Belarusian potatoes.
• Grate them using a manual metal grater, mixing them with a grated onion to prevent oxidation and darkening.

2- Extract Starch:

• Strain some liquid from the potato mixture using a metal sieve.
• Allow the potato starch to settle and reserve it for later use.

3- Prepare Pork Belly:

• Dice the pork belly into small cubes.

4- Fry Pork Belly:

• Use a frying pan on an induction cooker GALAXY brand to fry the pork belly until crispy.
• Add the grated onion and sauté until golden brown.

5- Season and Mix:

• Grind spices (black pepper, caraway, coriander) with a traditional grinder.
• Add these spices with Polesskaya salt to the cooked pork belly and onion mixture.
• Combine with the grated potato mixture, including the reserved potato starch.

6- Prepare Casing:

• Check the natural casing for holes by inflating it.
• Thread it onto a metal cone sausage filler and tie one end.

7- Fill Sausage:

• Spoon the potato mixture into the casing, ensuring no air pockets.
• Shape into a spiral on a parchment-lined baking tray.

8- Prick and Bake:

• Use a “gypsy needle” to prick the sausage and prevent bursting.
• Bake in a preheated traditional wood-fired oven for 10-15 minutes.

9- Complete Baking:

• Flip the sausage, return it to the oven, and bake until it is golden brown and cooked through.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6-8
Equipment:

• Grater: Manual metal
• Mixing Bowls: Large metal and small ceramic
• Frying Pan: Non-stick
• Induction Cooker: GALAXY
• Spatula & Wooden Spoon
• Sausage Filler: Metal cone
• Baking Tray: Metal, parchment-lined
• "Gypsy Needle" for pricking
• Traditional Russian Oven: Wood-fired

Cooking Tips

• Mix onion with potatoes immediately to prevent darkening.
• Reuse potato starch to bind the mixture.
• Carefully manage the temperature in the wood-fired oven for unique flavors.

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Traditional Belarusian Potato Sausage (Bulbyanaya Kishka)