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kishka


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plk123Threads: 30
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Joined: Aug 29, 07  Pictures: 2 ♂ 		 Jun 1, 10, 07:47    #31
Melomel:
Melomel

no kidding? definitely post up more details. thanks.
MelomelThreads: -
Posts: 3
Joined: May 31, 10 ♀ 		 Jun 1, 10, 17:33    #32
We used to go to New Castle, PA for great kie³basa. When I looked it up on the Internet, the actual market closed a few years ago, but they still mail order products. I don't see kishka on the product list, but I can recommend their sausage. The meat isn’t ground fine, which I like. They are Wasilewski Sausage Makers. You can find them on the Internet at: deluxesausage.com
majorkay  Oct 21, 10, 19:42    #33
you can purchase kishka on line from kosher.com in comes in a packaghe.
Cardno85Threads: 33
Posts: 858
Joined: Jul 11, 08  Gold Member MEMBER ♂ 		 Oct 21, 10, 20:50    #34
majorkay:
you can purchase kishka on line from kosher.com in comes in a packaghe.


I couldn't see any on there...and I am pretty sure blood sausage (be it kaszanka, black pudding, boudin noir, etc) in any of it's forms is not kosher, so it seems like a doubtful source.
NorthMancPolakThreads: 6
Posts: 703
Joined: Jun 13, 10 ♂ 		Edited by: NorthMancPolak  Oct 21, 10, 20:59    #35
Cardno85:
I couldn't see any on there...and I am pretty sure blood sausage (be it kaszanka, black pudding, boudin noir, etc) in any of it's forms is not kosher


Wrong. ;)

It's called kishke in Yiddish, and if prepared according to kashrut laws (i.e. no blood/pork, and the animal is correctly slaughtered, etc), it's kosher.
ZedThreads: -
Posts: 304
Joined: May 25, 10 ♂ 		 Oct 21, 10, 21:20    #36
but, no blood/no pork is a contradiction of kishka/kaszanka. It's all about blood and pork :-) and kasza.
NorthMancPolakThreads: 6
Posts: 703
Joined: Jun 13, 10 ♂ 		 Oct 21, 10, 21:25    #37
Zed:
but, no blood/no pork is a contradiction of kishka/kaszanka. It's all about blood and pork :-) and kasza.



You could say that about kosher moussaka as well (no dairy-based sauce), it doesn't mean it can't exist though.
ZedThreads: -
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Joined: May 25, 10 ♂ 		 Oct 21, 10, 21:36    #38
and so a vegetarian kebab is still a kebab? please.... no :-)
Cardno85Threads: 33
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Joined: Jul 11, 08  Gold Member MEMBER ♂ 		 Oct 21, 10, 22:30    #39
NorthMancPolak:
Wrong. ;)

It's called kishke in Yiddish, and if prepared according to kashrut laws (i.e. no blood/pork, and the animal is correctly slaughtered, etc), it's kosher.


Read what I said again...I said it was doubtful you could find blood sausage on a kosher website which you find is not wrong.

Kishke is made of beef intestine and ground meal (by accounts of wikipedia, I am no expert on Jewish cuisine) which is not the kiszka I presumed people on this Polish forum were referring to ie. Kaszanka.
ZedThreads: -
Posts: 304
Joined: May 25, 10 ♂ 		 Oct 21, 10, 23:05    #40
Precisely Cardno85, in their case it's a misnomer, however tasty it may be :-)
pgtxThreads: 49
Posts: 6,327
Joined: Feb 14, 09  Gold Member MEMBER ♀ 		 Oct 21, 10, 23:08    #41
Cardno85:
I presumed people on this Polish forum were referring to ie. Kaszanka.

kiszka is just pig's blodd with kasza... that's all... :)
Cardno85Threads: 33
Posts: 858
Joined: Jul 11, 08  Gold Member MEMBER ♂ 		 Oct 21, 10, 23:24    #42
pgtx:
kiszka is just pig's blodd with kasza... that's all... :)


I know, I was munching on plenty of it during BBQ season. Although so far only two butchers make it the way I like...but that's the same with black pudding in Scotland...I will any type, but I am picky about the ones I really like.
pgtxThreads: 49
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Joined: Feb 14, 09  Gold Member MEMBER ♀ 		 Oct 21, 10, 23:28    #43
Cardno85:
with black pudding in Scotland...

while we're on and about it... hehe ;)
ZedThreads: -
Posts: 304
Joined: May 25, 10 ♂ 		 Oct 22, 10, 00:04    #44
a liver croissant, LOL - hilarious indeed! Love that scottish accent too! :0(
jozzee  Jan 6, 11, 00:16    #45
Well, you probably already ate the Kishka sausage. But for future reference, you should bake it with a little margarine, lots of onions and cover it for the first part of the baking. Then uncover it and let the skin turn crisp. I have always had it with fresh rye bread. The absolute best is on the grill cooked in foil with the onions. I could eat an entire one alone. Good Luck!!
RMSTEF  Jan 11, 11, 20:50    #46
THERES A POLISH DELI ON SMALLMAN ST IN THE STRIP DISTRICT IN PITTSBURGH
ekaper  Jul 3, 11, 00:21    #47
We would like to know how to find Kishka in Greensboro. ehkaper@northstate.net
wavin  Oct 30, 11, 02:10    #48
can be ordered on line from Buffalo NY. Google in polish foods of Buffalo
Cardno85Threads: 33
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Joined: Jul 11, 08  Gold Member MEMBER ♂ 		 Oct 30, 11, 04:12    #49
jozzee:
bake it with a little margarine


Margarine??? Butter all the way, I'd rather have a heart attack than bad flavour!!
Outlaw62  Dec 3, 11, 05:15    #50
I used to buy from the place in Freeport PA as well. I recently found Kishka at the Community Market in Lower Burrell. They actually had 2 brands. I bought both to try. There are Commnity Market stores in Fox Chapel, Penn Hills and Natrona Hieghts as well
Cardno85Threads: 33
Posts: 858
Joined: Jul 11, 08  Gold Member MEMBER ♂ 		 Dec 3, 11, 05:53    #51
Outlaw62:
Kishka


I don't want to sound like Delphi, but can you not just use sz in there?
lilsuzq32  Dec 15, 11, 06:39    #52
I just found this forum ... as my little half-pound piece of kishka is baking in the oven ... I'll be "crossing the borders" so to speak, and eating it with some fresh-baked ciabatta italian bread :=))

Heck, who cares if it's nearly midnight in Chicagoland ... at least we can get GOOD kishka at our local grocery stores !!!
delphiandomineThreads: 42
Posts: 9,954
Joined: Nov 25, 08 ♂ [Suspended] 		 Dec 15, 11, 12:42    #53
lilsuzq32:
as my little half-pound piece of kishka


Kishka? What's that?

If you want to eat "Polish" food, at least use the proper name!
JonnyMThreads: 16
Posts: 4,487
Joined: Mar 9, 11 ♂ 		 Dec 15, 11, 13:41    #54
Cardno85:
but can you not just use sz in there?

It is indeed 'kiszka'. If it was spelt 'kishka' it would be pronounced 'keyzzhha'.
hythornThreads: 6
Posts: 843
Joined: Feb 21, 08 ♂ 		 Dec 15, 11, 14:07    #55
bon ap

http://en.wikipedia.org/wiki/Kishka_(food)

not as popular post holocaust for some reason

oh I know, there was no one left around to make or eat it
meyergoldhar  Dec 21, 11, 22:06    #56
One thing everybody seems to forget is the sauce. I have always had it served in and reheated in a nice brown beef sauce, or a demi-glace, otherwise is can be a bit dry or pasty.
beckskiThreads: 19
Posts: 2,148
Joined: May 15, 07  Pictures: 3  Gold Member MEMBER ♀ 		 Dec 21, 11, 22:16    #57
meyergoldhar:
nice brown beef sauce

meyergoldhar:
otherwise is can be a bit dry


Thanks for the beef sauce tip. I find kishka to be a bit crumbly when reheated.

A sincere thanks PF, for putting up with me FIVE terrific years, muah!

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