 Kishka is a Slavic word meaning gut, or intestine, that lends its name to varieties of sausage or pudding.
The Eastern European kishka is a blood sausage made with pig's blood and buckwheat or barley, with pig's intestines used as a casing. It is traditionally served at breakfast. Also see: Kishka Recipes The Jewish (specifically Ashkenazi) kishke is traditionally made from a kosher beef intestine stuffed with matzo meal, rendered fat (schmaltz) and spices. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used. In recent times edible synthetic casings often replace the beef intestines; home cooks also often use kosher poultry neck skin to stand in for the intestines. Kishka or kishke (Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka) |
