ND Mike, My parents bought a Buckwheat version without added blood see https://www.recipelion.com/Preserving-Meats/BUCKWHEAT-SAUSAGE-RECIPE, at meal time the contents of the sausage was removed and fried with a little bit of water and fried onion, tasted good but heavy on the cholesterol .

German American sausage making was influenced by German colonists that lived in eastern Europe and Russia (https://feefhs.org/resource/germany-settlements-in-eastern-europe) my great uncle left Russia pre ww2 and moved to Iowa . Please note that there are Jewish versions (using chicken and beef brisket) of this sausage as well .

My grandparents were relocated (pre ww1) from Russian Poland to the steppe in Kazakhstan the grandmothers were very good in preserving and cooking but both of them passed early in their 50s so it’s up to me to spark up the traditional family recipes and customs.

YooperDog Who stole the Kishka / Jakob stole the Kishka !