Answer to "Who stole the kishka" 5630In the case of the song, which is the subject of the thread, the context was Polish. This recipe is from the guy who's behind TheSausageMaker.com where I buy my sausage supplies. (Polish folks from...
Victor Sack
Parcook cruditesOn Thu 19 Jan 2006 09:07:58a, Thus Spake Zarathustra, or was it Goomba38? One I've tried and liked... 1 large head fresh garlic 1 1/2 cups extra-virgin olive...
Your newest name must be Bubba Wise-Guy. Sausage stuffing is made of mostly meats in natural casings, Kishka is mostly bread crumbs or matzoh meal and flour and fat in casings. BTW, did you ever try Kishka? Not exactly gourmet food, just another way not to let any part of the slaughtered animal go to waste.
Here is a recipe for Kishka from Google
Kishka
Kosher Stuffed Derma (Kishka)
Makes: 6 servings
9 Feet of clean beef casings. (Buy at a Kosher butcher if you can find one) 2 cup flour 1 cup matzo meal (available at local supermarket) 1 1/2 tsp salt 1/4 tsp pepper 1 cup melted schmaltz (chicken fat) or chopped suet
Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casings inside-out. Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each casing loosely with this stuffing and tie the remaining end. Drop into rapidly boiling water and boil 10 minutes. Drain. When cool enough to handle, scrape fat off the casings with the dull edge of a knife. Drop into rapidly boiling water (about a gallon) to which has been added 1 tablespoon salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3 hours. Remove from water. Brown for 1 hour around a roast or roasting poultry. (You can also refrigerate and then slice pieces about 1 inch thick and fry them--on both sides.)
Source:
Monday, March 05, 2001 8:28 PM
