I buy Kowalski kiszka. I used to cut it into 1" slices and fry it in oil until it had a crust on it. Today I cut it up and remove the skin and throw it in the microwave. It's already cooked, so I'm just heating it up.
Growing up in Detroit in the 1950's...I remember my mother would fry with a little oil and chop small pieces of onion....served like a hash...topped with green peas and fresh rye bread from the corner bakery...those were the days.
@tomek88 Can you get me a number or a way to get ahold of a butcher in the Chicago area just retired from the Army after 27 years settled in Clarksville Tennessee. I have been missing the KISZKA I had as a kid in central Illinois also miss the garlic sausage I could eat for days. I have a butcher here who would love to make these for me but I'm at a loss for recipes, my parents told me all of the local butchers are closed and they can't find anyone with recipes. I'd really appreciate the help. Thanks!
Best kiszka in Wisconsin and I believe they ship. Sooo good with rye bread and eggs. My Bopsha always made kiszka at Christmas and my dad continued the tradition. Now it is my turn🙂
Hi from Toledo, Ohio. A very easy way to cook kiszka is to microwave it for 3 minutes, break open the casing onto a dish, add two chopped green onions, and microwave another 2 minutes. Add 1-2 tablespoons of ketchup and mix well. Put this mixture on a bed of rice or barley and than enjoy.(In stead of the ketchup you can use 8 oz of crushed stewed tomatoes).
I don`t know what crockpot is but unless it is a utensil which fries your kiszka crispy and crunchy on one or all sides, don`t use it. Unfried kiszka is a soft sloppy substance which becomes disgusting after two, three morsels.
