Chop meat into coarse bits. Cover with water and boil until tender. Add
salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid
from the cooked meat, and steam in a double boiler for 1/2 hour. Combine
the two mixtures. If you have sausage casings, stuff the mixture into the
casings. It will keep very well in a mold in the refrigerator. Heat before
serving.

Source: Treasured Polish recipes for Americans Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini