9 Feet of clean beef casings. -(Buy at a Kosher butcher if -you can find one) 2 c Flour 1 c Matzo meal (available at -local supermarket) 1 1/2 ts Salt 1/4 ts Pepper 1 c Melted schmaltz (chicken -fat) or chopped suet Kishka salt and pepper 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 tblspn 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 refigerate and then slice pieces about 1 inch thick and fry them--on both sides.)
How To make Kishka's Videos
Homemade Smokey Vegetarian Kishke
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There is no singular source of truth when it comes to making kishke, which is a blessing for a recipe developer like myself. It is by definition a mix of things. That mix needs to essentially become a paste that you roll into a sausage-like log and bake. So as long as your veggie-to-matzo meal/flour and oil ratio mostly holds, you can experiment with putting in your favorite vegetables.
Making a kishka loaf for cholent. ???? #kishka#cholent#kishkarecipe
Secret Chabad Cholent recipe
Kiszka (Polish Blood Sausage) for Breakfast
Making Kiszka (Polish blood Sausage) for my husband;s breakfast. Yes, it really is made from pig's blood.
Making Kishke With Josiah
Josiah and I are making Kishke. This is a 'stuffing/sausage' type Jewish food. It can be eaten alone with dinner, fried and made into a sandwich, used to stuff chicken, put in stew or Cholent. I hope to share us making Cholent soon. Kishke is yummy....give it a try!
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Kishka Showdown
2 men. 1 Kishka. What will happen next?
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Back in the 1940s, most families kept their live fish in the tub until they were ready to grind it – bones and all – into gefilte. In 1949, Shea Freund opened Freund’s Fish — and changed the way Boro Park prepared fish, forever.
Freund’s Fish became a powerful force in the burgeoning kosher food industry. Freund’s offered customers the things they want most — a spotless store, excellent service, and always, the absolutely freshest, highest quality fish. Oh, and one more thing, the personal touch.
Shea Freund and his son Moshe Aryeh made sure that each order, no matter how large or small, was prepared perfectly and delivered promptly. Freund’s became part of every Shabbos, of every special occasion. Brooklyn was hooked. Because Freund’s was more than a store. It was family.
Today Freund’s is still a family business. We’re still slicing fish with care at our flagship store on Fifteenth Avenue in Boro Park —And today you’ll find the most upscale Freund’s products wherever kosher food is sold.
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