Below is a recipe for another version of Kaszanka Wyborowa (Choice Blood sausage). It was posted on the Polish Wedliny Domowe forum and authored by one of their very active members Pis67. I translated it after our member BlueMonkey posted a request for a blood sausage with pork lungs. I have never tried blood sausages with lungs, but as an aside I have eaten pierogies stuffed with a lung mixture and they were delightful!
I think this recipe is a worthwhile addition to the the collection on our forum!
Choice Blood Sausage (Kaszanka Wyborowa)
Author, Pis67
http://wedlinydomowe.pl/forum/topic/534 ... -wyborowa/
Meats (5kg total)
Pork Lungs - left and right) 1kg
Side pork or belly from groin area - 2kg
Skin -1kg
Fat trimmings with skin on, from ham or shoulder -1kg
The composition of the meats can be changed, however it is important to use skin and lungs and that the meat not be lean. I sometimes add heart and knuckle.
Blood -1L
White buckwheat or barley -1.6kg
Spices (amounts per kg of all components)
Salt - see notes below.
Raw onion - 100g
Pepper -2g
Allspice -.5g / kg
Cloves- .2 g / kg
Marjoram -1.5g / kg
Nutmeg -.2 g / kg
Instructions
I throughly rinse and soak the lungs in cold water. The meats are poached at 90C until semi-soft in a minimum amount of water, then remove, and separate the meats and skins, and chill the broth. Usually I prepare and cook the meats in the evening and make the sausage the following day. I skim the fat from the jellied broth and weigh out 3.5kg of it (2.2kg per 1 kg of groats), and heat it in a large pot.
I weigh skins and meat, and then throw them into the hot broth for a few moments, remove and grind them while they are hot, using the 4mm plate. The remaining meats I grind with the 8mm plate.
Salt is then added at rate of 17g per kg of the total of all components, therefore:
Meat and skins after cooking weigh 3.5kg
Broth 3.5kg
Groats 1.6kg
Blood 1.0kg
Onion.5kg
So the amount of salt is 10.1 kg x 17g = 170g
The groats are added to the broth and cooked over low heat for 30 minutes, and then kept warm under a blanket for an hour.
Next I combine the groats and with the onion, skins and spices, the amounts of which I calculate by multiplying 10 times the amount per kilogram (for example, pepper 10x2g = 20g). I then mix this quickly, but thoroughly and leave covered for another 10 minutes.
I add the meat and blood mix and stuff into small hog casings 28-32mm. The sausage links are tied with string so that they would not unravel during the poaching. The kaszanka is poached at a temp. of 80-82 degrees for 30-40 minutes and then hung on sticks in a cool room. The next day I cold smoke it for 30-40 minutes.
Inasmuch as my friends can't get enough of my sausages, only a couple expressed an interest in this kiszka. I guess I hang out with the wrong crowd. 
