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
Chicken Roll Up with Kishka
Enjoy this easy rolled and stuffed chicken with Jamie Geller, the flavor from the kishka and the duck sauce is amazing! Get the recipe here -
Vegetarian Kishka
A passover treat that's delicious any time.
Secret Chabad Cholent recipe
Bernat’s Polish Meat Products and Deli with Greg Bernat-Making Kiszka
Explore the shelves and see what Polish products are for sale and which ones are made inhouse. Bruno Bernat started out as an unassuming small-town butcher in the Polish countryside in 1914, his wife Sophia preparing savory feasts every night. As word spread of his delicious, high-quality meat products, residents traveled from many other villages to shop at his butchery, and Bernat’s business grew. The delectable family recipes also took on a life of their own, surviving two World Wars and making their way across continents and generations. A hundred years later, in Chicopee, Massachusetts, Bruno’s son, grandson, and great-grandson continue the family tradition of quality, freshness and integrity, preparing fine Polish meat products from those hearty, time-tested recipes.
This video is made possible through CARES Act funding to Federal Institute of Museum and Library Services as administered by the Massachusetts Board of Library Commissioners to the Chicopee Public Library to provide virtual programming for distance learning.
Thank you to ChicopeeTV (David Farnum, in particular), Greg Bernat, Ryan Shepard, Barbara Kulig and Carol Lynne Bagley for making this video possible.
Kishka Stuffed Capons For Pesach
These kishka stuffed capons are guaranteed to be a crowd pleaser that you’ll want to make at least twice over the Pesach season. Not only do they taste amazing, but they freeze really well too!
Kishke (Jewish food) | Wikipedia audio article
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Kishke (Jewish food)
00:00:39 1 Description 00:01:48 2 Who Stole the Kishka? 00:02:48 3 Jewish cuisine 00:03:50 4 See also
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SUMMARY
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Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă; Yiddish קישקע; Lithuanian vėdarai; Hebrew קישקע; Russian кишка; Ukrainian кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means gut or intestine.