Kishka recipe
information
This Polish dish is a kind of sausage, but it is included with grains because the only meat in it is the skin. Few people bother to make sausages at home nowadays, but if you have a sausage-making attachment on your mixer and have never used it, here is your chance. Beef sausage casings are available on request from your kosher butcher, or he can tell you where to get them. Casings are always sold prekoshered.
ingredients
12 inches of koshered beef sausage casing
2 cups all-purpose flour
8 ounces beef kidney fat or shortening, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cups all-purpose flour
8 ounces beef kidney fat or shortening, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
method
1. Turn the sausage casing inside out, so the shiny side faces outward, and kosher it in the usual way (unless it has already been koshered).
2. Cut the fat into the flour as you would to make a pie crust. Season mixture with salt, pepper, and paprika.
3. Tie a knot in one end of the casing. Fill it loosely with the mixture, taking care not to stuff the sausage too tight or it will burst. Leave about 1/4 inch unfilled at the top and make a second knot at the other end.
4. Bring a large pot of salted water to a boil over high heat. When it boils, add the kishka. Reduce the heat so that the water barely moves, and poach the sausage at just below boiling point for 1 1/2 hours.
5. When the kishka is ready, serve at once or refrigerate for a day or two. When ready to serve, fry or cook it with cholent and serve with Farfel
2. Cut the fat into the flour as you would to make a pie crust. Season mixture with salt, pepper, and paprika.
3. Tie a knot in one end of the casing. Fill it loosely with the mixture, taking care not to stuff the sausage too tight or it will burst. Leave about 1/4 inch unfilled at the top and make a second knot at the other end.
4. Bring a large pot of salted water to a boil over high heat. When it boils, add the kishka. Reduce the heat so that the water barely moves, and poach the sausage at just below boiling point for 1 1/2 hours.
5. When the kishka is ready, serve at once or refrigerate for a day or two. When ready to serve, fry or cook it with cholent and serve with Farfel
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
