Get EU Passport and Polish Citizenship!Witamy, Guest  |  Members

The Ultimate Guide to POLAND
Unanswered [2]  |  Archives [3]

Poland and Polish Community
Home / Food86

Cooking kiszka


sarevok Threads: 1 / Posts: 4
♂ Joined: Nov 3, 2007
  Nov 11, 2007, 12:11pm  #1

anyone have any tips for cooking kiszka?
urszula Threads: 1 / Posts: 261
♀ Joined: Aug 31, 2007
  Nov 11, 2007, 12:48pm  #2

I fry the thing up.
I grab pan, put a bit of oil, turn the fire and fry it. Never boiled it. Might be good that way too.
sarevok Threads: 1 / Posts: 4
♂ Joined: Nov 3, 2007
  Nov 11, 2007, 01:57pm  #3

sweet thanks
slick77 Threads: - / Posts: 131
♂ Joined: Nov 9, 2007
  Nov 11, 2007, 01:59pm  #4

kiszka? LOL
pejko Threads: 1 / Posts: 5
♂ Joined: Sep 5, 2007
  Nov 12, 2007, 05:10am  #5

grill it slowly,its healthier.
noski Threads: 1 / Posts: 27
♂ Joined: Oct 26, 2007
  Nov 12, 2007, 06:58am  #6

what is it
Polanglik Threads: 12 / Posts: 319
♂ Joined: May 16, 2007
  Nov 15, 2007, 10:14am  #7

I fry the thing up.
I grab pan, put a bit of oil, turn the fire and fry it

when i do it , the kiszka always bursts !!

Any way of preventing this happening ?
miranda   Nov 15, 2007, 10:16am  #8

cut it in pieces and add some onions to fry it with
polishgirltx   Nov 15, 2007, 10:19am  #9

Quoting: noski
what is it

krew z kaszą... :D
blood sausage...:)
noski Threads: 1 / Posts: 27
♂ Joined: Oct 26, 2007
  Nov 19, 2007, 05:32am  #10

yummy
polish girl Threads: - / Posts: 15
♀ Joined: Nov 15, 2007
  Nov 19, 2007, 08:39am  #11

cut it in pieces and add some onions to fry it with

yeah thats the only way i like it, take off the outer skin and cut into pieces, fry some chopped onions, add kiszka and fry until it falls apart, then add some salt and pepper if you like. kiszka is also called kaszanka.
vjt95incher Threads: - / Posts: 1
♂ Joined: Apr 1, 2008
  Apr 1, 2008, 01:40pm  #12

I steam it in a pan, comes out great! In fact, I'm cooking one right now
miranda   Apr 1, 2008, 01:44pm  #13

this made me really hungry
vampire   Apr 1, 2008, 02:37pm  #14

kiszka

I forgot about 'kiszka'until you just mentioned it...My Mum and Dad used to fry it in some oil with onions. I remember the first time I saw it cooking, I asked what it was and thought it was horrible. I've never fancied even tasting it but believe it is very tasty.
anita Threads: - / Posts: 3
♀ Joined: Apr 7, 2008
  Apr 9, 2008, 03:40am  #15

another good way is to fry some onions and the sausage after you take the casing off and then add a can of pork and beans. it is really good that way.
SUEPHILIPS Threads: - / Posts: 5
♀ Joined: Apr 20, 2008
  Apr 20, 2008, 12:12pm  #16

fMY GRANDMOTHER ALWAYS BAKED HERS IN OVEN TILL IT WAS BROWN. MY GRANDFATHER ALWAS ATE HIS BY POURING SORGHUM MOLASSES OVER IT
Polonius3 Threads: 871 / Posts: 6,368
♂ Joined: Apr 11, 2008
  Apr 20, 2008, 01:19pm  #17

Something like English black pudding, German Blutwurst or French boudin (a distant relative of Scots haggis), but in Poland preferably made with buckwheat groats. It's called kaszanka in Poland and kiszka in America..
Franek Threads: 12 / Posts: 278
♂ Joined: Apr 12, 2008
  Apr 20, 2008, 01:30pm  #18

BAKED at 350%until the casing cracks, about 20 minutes.
I like mine with ketchup and raw chopped raw onions,served a good seeded rye bread
postforU   May 25, 2008, 04:18pm  #19

I remove the casing and put it in a frying pan (my mom added bacon grease, but if you cook it slowly you don't need to add any grease or oil.) I cook it until it's not quite crispy, but close. I add crumbled bacon to it. Then I take about a tablespoon to two to three eggs all in the same pan. And I serve it with whole wheat toast. This is what my mom used to cook for us when we were little. (I freeze the rest in individual bags or containers.)
sloop Threads: 1 / Posts: 2
♀ Joined: Jun 12, 2008
  Jun 12, 2008, 02:41pm  #20

We fry it in a pan with diced salt pork
Dice Threads: 16 / Posts: 466
♂ Joined: Nov 27, 2007
  Jul 12, 2008, 04:02pm  #21

I just bought some kiszka yesterday in a local Poltown, it looked like a big bratwurst to me. So I bring it home, throw it on the grill with some onions and guess what... the damn thing fell apart on me! Good thing i was grilling it on tinfoil, so none of the kiszka fell through the grates. I already had some onion choped up with it, so it worked out well. My wife loved it. Are you supposed to cook it loose? If so, why do they sell it in casing?
BTW, I think I remember eating something like this when I was a kid, but I thought that loose stuff like this was called "kaszanka". Or is it all the same?
Piffin2   Jul 27, 2008, 08:46am  #22

I was passing through and noticed your posts, slow frying Kiszka can help keep it from spilitting. Packaged Kiszka has been getting nasty, I have learned to make my own, it is fairly easy. I took the recipe from a polish chef and tweaked it. It used to make 20lbs of kizka a bit of overkill, so I scaled it down to one lb.

It is a "liver kiszka" you could substitue a cup or two of beef blood for some of the water that should work fine. I also use minuet rice so it would be hudka technically, if you are handy with barley it would be easy to make it how you like it.

Anyone who would like the recipe please email me at slingweber@aol.com just put kiszka in the title. I will send it to you.

Sziasztok,

Steven :)
Guest   Aug 31, 2008, 04:39pm  #23

hello: My family is from warsaw poland. Kiszka is one of the foods I remember well as a child. My bapcha was the best cook. I now live in North Carolina. I once lived in New Jersey where I grew up. I can not find Kiszka in this state and was wondering if you or anyone had information that would lead me to a polish market here in North Carolina. I miss the foods Bapcha made so bad.
Guest   Aug 31, 2008, 04:44pm  #24

oops I almost forgot:) I am Miechu (Mike) my email is mike_27864@yahoo.com
McCoy Threads: 29 / Posts: 1,319
♂ Joined: Jul 3, 2008
  Aug 31, 2008, 04:54pm  #25

welcome miechu. visit PL
Guest   Aug 31, 2008, 05:17pm  #26

Hello Coy: visit PL ?
McCoy Threads: 29 / Posts: 1,319
♂ Joined: Jul 3, 2008
  Aug 31, 2008, 06:25pm  #27

come to poland travel the country and enjoy our food.
Jannie Threads: - / Posts: 2
♀ Joined: Aug 30, 2008
  Sep 1, 2008, 09:42am  #28

I forgot about this. I went to a polish market in Toledo, Ohio and didn't even think to look for that. I may have to remember that next time we go back. Sure does bring back memories of going to my Busia's house.

For anyone that may want to have certain items shipped to them from a wonderful Polish market here is the web address. They have been in business since 1932. I always remember going to the store close to where my Busia lived. Starting this month they are now able to ship. They have been state inspected.

StanleysMarket.com
pszczola Threads: 3 / Posts: 8
♀ Joined: Sep 2, 2008
  Sep 2, 2008, 11:32am  #29

I placed in on a foil pan on a grill and let it cook up, turning for about 20 minutes. The skin will burst, but if you handle it carefully, it will remain together.
cwest12 Threads: - / Posts: 2
♀ Joined: Nov 26, 2008
  Nov 26, 2008, 04:45am  #30

For anyone that may want to have certain items shipped to them from a wonderful Polish market here is the web address. They have been in business since 1932. I always remember going to the store close to where my Busia lived. Starting this month they are now able to ship. They have been state inspected.

Stanley's Market

Jannie,

Thank You, Thank You, Thank You!Yes! I actually am looking for a polish market that SHIPS! I live in Denver, CO and am having the hardest time finding the right kielbasa.

I'll give it a try... hopefully, it will taste "right", I am sure it will be pretty close. I am from Toledo, OH too!

Carolynn


Home / Food /
Cooking kiszka

  Important: If you post a link to a non-English source, please ALWAYS summarize / translate the relevant parts into English!  

To post as guest, enter a temporary and unique username (without password) or login and post as a member.