KYSHKA (BUCKWHEAT SAUSAGE)

4 c. water
2 tsp. salt
2 c. buckwheat
2 c. ground fat from ham or pork (or equivalent)
2 cloves garlic, minced
1 tsp. pepper

Add salt to water and bring to boil. Add the buckwheat, cook for 15 minutes. Add the fat, garlic and pepper. Mix well, let cool. Spoon mixture into clean sausage casing, prick casings to let air escape, and roast in an open pan to which you have added 1/2 c. lard and 1 c. water. Do not handle sausage any more than necessary while roasting as it may burst the casing.