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Cooking Polish kiszka

sarevok 1 | 4  
11 Nov 2007 /  #1
anyone have any tips for cooking kiszka?
urszula 1 | 253  
11 Nov 2007 /  #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.
OP sarevok 1 | 4  
11 Nov 2007 /  #3
sweet thanks
slick77 - | 127  
11 Nov 2007 /  #4
kiszka? LOL
pejko 1 | 5  
12 Nov 2007 /  #5
grill it slowly,its healthier.
noski 1 | 27  
12 Nov 2007 /  #6
what is it
Polanglik 11 | 303  
15 Nov 2007 /  #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 ?
15 Nov 2007 /  #8
cut it in pieces and add some onions to fry it with
15 Nov 2007 /  #9
what is it

krew z kaszą... :D
blood sausage...:)
noski 1 | 27  
19 Nov 2007 /  #10
polish girl - | 11  
19 Nov 2007 /  #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 - | 1  
1 Apr 2008 /  #12
I steam it in a pan, comes out great! In fact, I'm cooking one right now
1 Apr 2008 /  #13
this made me really hungry
1 Apr 2008 /  #14

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 - | 3  
9 Apr 2008 /  #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.
20 Apr 2008 /  #16
Polonius3 980 | 12277  
20 Apr 2008 /  #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 8 | 271  
20 Apr 2008 /  #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
25 May 2008 /  #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 - | 3  
12 Jun 2008 /  #20
We fry it in a pan with diced salt pork
Dice 15 | 452  
12 Jul 2008 /  #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?
27 Jul 2008 /  #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 just put kiszka in the title. I will send it to you.


Steven :)
31 Aug 2008 /  #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.

oops I almost forgot:) I am Miechu (Mike) my email is mike_27864@yahoo
McCoy 27 | 1268  
31 Aug 2008 /  #24
welcome miechu. visit PL
31 Aug 2008 /  #25
Hello Coy: visit PL ?
McCoy 27 | 1268  
31 Aug 2008 /  #26
come to poland travel the country and enjoy our food.
Jannie - | 2  
1 Sep 2008 /  #27
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.
pszczola 3 | 8  
2 Sep 2008 /  #28
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 - | 2  
26 Nov 2008 /  #29

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!

26 Nov 2008 /  #30
Hi Carolyn!

How long have you been living in Denver? We have a large Polish community here and many Polish markets, 2 Polish bakeries, a new Polish restaurant and a Polish Church and school (with the Krakowiacy Polish Folk Dance group for children). St Joseph's Polish Church has excellent food on Sunday afternoons, my wife helps out with serving it.

The church website is at

The Polish Club of Denver has a link to Polish businesses is:

Although there are several markets that carry Polish meats shipped from Chicago, my favorite market makes their own meats fresh and smokes them - they are the best I have had anywhere. The market is Sawa Meat and Sausage, they have two locations, one on Colorado Blvd in Denver and another on Wadsworth in Wheat Ridge. They are wonderful friends of mine.

If you are looking for Polish connections and passing on traditions to your family, come and visit us in the basement of the Polish School at Saint Joseph's on a Sunday between 11:30 and 1:30 - ask for my wife Regina. Denver has one of the largest and thriving Polish communities west of Chicago that dates back to the late 1800's, and we are currently in a boom of growth at St Joseph's with a new immigrant population from Poland as well.

I grew up in a Polish family in New Jersey and can't think of a better environment for my family here in Colorado.


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