Hi. I would like to know what shinka, koscheeke (kolczyki?), and chernika are. The terms are used in in some versions of Who Stole My Kishka, can anyone tell give me a translation?
You can have my shinka Take my sweet koscheeke You can even have my chernika But please don't take my kishka
My understanding is that shinka is slang for ham, while chernika refers to blueberries or bilberries.
These lines are used in other versions of course: Take my long keilbasa Take my plump perogi
Here's a video y'all might enjoy. (you have to add the http and WWWs)
youtube.com/watch?v=4-wAj0-4WQc&feature=related
Some nice improv. DNSTK.
And if anyone has a nice photo of some kishka, please submit it so it can be used here: en.wikipedia.org/wiki/Kishka_(food)
Here are a couple of Yiddish usages of kishka: "I laughed until my kishkes were sore." "Oh, my full kishkes!" "His accusation hit me right in the kishke."
I think kaszanka is a blood sausage. So that is one type of kishke. But there are also kishke made with liver and even a vegetarian version. But often it is indeed kaszanka kishke. Or so it seems. Do you recognize any of the words I'm wondering about in the above message?
take it and remove the casing then mash it up..cook up some diced onions it in a fry pan with a lil cooking oil..then add the Kiszka..cook completely thru..usually have with scrambel eggs and toast..
In Michigan Kowalski makes a very delicious Kiszka.. I noticed that someone said to boil it!! Don't ever do that, it falls apart and you'll have runny Kiszka soup!! Trust me on this one....
we make kiszka by removing it from the casing . Then we add sliced Polish kielbasa .This we mix together and fry it on a frypan.We have this with Polish rye bread-----Excellent !!!!!!!!!!
my grandmother used to poke pin holes along the inner and outer about 8-10 cm apart in a random fashion but always fried it slowly over a tiny flame in the old fashioned black iron fry pan until the sides were crispy. She knew an old polish butcher who used to make it the same as in the old country.
I never heard it being called a 'kiszka' until I came to the US :)
nope.. it has always been called kiszka in poland.. and it's kiszka when it's in it's original "kielbasa" shape.. once you bust it up in cooking then it becomes kaszanka.
ive learned to cook it in a big pan of water so it wont touch the bottom, and then after about 12 min, i take it out, and put it on a big plate, cover it with suran wrap, and finish cooking it in the microwave about 7 minutes, and then even if it bursts, its not water logged and it still tastes good
The way I like to fry up kiszka is with Polish kielbasa.First,slice up the sausage and fry it and then add the kiszka to the pan,removing the casing first.Get some fresh Polish rye bread with caraway seeds and spread with butter.tastes great!!!
I stumbled across this site looking for a Kishka recipe for a friend and I'm glad I did. I hadn't had kishka in about 30 years, but bought a link at a Polish market in Chicago last week. On Christmas Day, I took half of it out of the casing, browned it with butter and chopped onions and added a couple eggs and scrambled it all together. I would have cooked the rest but I had to leave room for dinner. I finished it off on Monday the same way.
I'll be watching this forum for other Polish recipes, since all my dad's side of the family is gone and I don't have anybody to learn from.
I just recently found and bought a kiska. I was very excited (my ex-wife would not allow it in the house). I simply cut slices and place it under the broiler untill well browned on both sides. The skin basically shrinks right off. I serve it with a soft boiled egg on top (very much like corned beef hash). The taste was as delicious as I had remembered from childhood. Throw in a freshly purchased hard roll from your favorite bakery and you have heaven in Earth! Being of Polish decent, Kiska and soft boiled egg was a Sunday morning staple in our house.
By the way....I also have been looking at imags of kiszka and all the ones I'm seeing show the sausage as being very well formed. The one I purchase is gray in color (casing), and is irregular in shape...more like a blob than a well formed sausage.
Does anyone have experience buying it this way? I live in central Connecticut and always remember it being sold this way.
I just bought some from a place called Starskey's in Toronto and it's the same as above in my picture encased like a sausage and I've always bought them like this.The blob must be an American thing because we don't have it stuffed like that Canada.EH.
Best to bake it in the oven on 325 degrees for 1.5 hours. Use a little oil in the cooking pan and pierce the casing all around to let the grease bake out. You may have to drain the oil during the baking. I always ate the casing and added baked beans and diced potatoes that had been boiled. A depression era food that we were brought up on in NW Indiana.
When I use to visit my German grandfather; he'd alway's offer me this "Blutwurst" on buttered rye bread with salted tomatoe's on top. I'll never forget it ; those were the "memorie's", sweet and delicious!
My wife (a 3rd generation, Chicago Polish girl) turned me onto kiszka. Thought it wasn't a bad occasional novelty. We've always eaten it raw, sliced on crackers- much like liver sausage. Only recently she heard of it being cooked which is how we got to this site. Should we be concernsd about having eaten it raw? Never got sick or anything
