Learnt a valuable lesson last night while making kiszka for the first time. It's the polish variant of black pudding: a mixture of pork meat, offal, blood and buckwheat groats, seasoned with salt pepper and marjoram. Lesson learnt was that vegetarian sausage skins are water soluble! So after 2 hours of boiling, mincing and stuffing, my beautiful sausage links turned to mulch during the final cook off, requiring me to strain off and re-stuff 2 dozen sausages. Was not happy, clearing up at midnight 😠