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Cooking Polish kiszka

9 Dec 2008 #31
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)

Some nice improv. DNSTK.

And if anyone has a nice photo of some kishka, please submit it so it can be used here:

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."
Easy_Terran 3 | 312
9 Dec 2008 #32
kiszka is also called kaszanka

I never heard it being called a 'kiszka' until I came to the US :)

It always was kaszanka and I stopped eating damn thing when I witnessed how it was made ;P
10 Dec 2008 #33
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?
MJO - | 2
24 Dec 2008 #34
I put mine in the oven late at night. Cook it at 200*F overnight in a covered dish. Serve it with fresh rye bread and real butter!!!

Can not wait til tomorrow morning as we will be having Kiszka and perogies for breakfast!!

25 Mar 2009 #35
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..
12 Apr 2009 #36
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....
24 Apr 2009 #37
remove the casing brown in a frying pan on some butter flip it brown the other side. serve with eggs and toast!!!!!!!!! ; ~ }
24 Apr 2009 #38
Take some out of the casing and mix with scrambled eggs as you would ham or cheese.
17 Nov 2009 #39
Where do you live in NC? I'm in Charlotte and we have a Russian store Kalinka that sells Kiszka and kilbasa and and many other polish foods.
polkamaniac 1 | 482
17 Nov 2009 #40
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 !!!!!!!!!!
20 Nov 2009 #41
Many great Polish deli's in Buffalo that make and sell it. Some are mail order and ship very fresh. Wardynski's... Redlinski's.... Buffalo NY
19 Apr 2010 #42
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.
plk123 8 | 4,148
19 Apr 2010 #43
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.
22 Apr 2010 #44
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
21 Jul 2010 #45
go to It's out of Chicago. You can order it online.
plk123 8 | 4,148
21 Jul 2010 #46
damn, not very cheap..
polkamaniac 1 | 482
22 Jul 2010 #47
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!!!

4 Dec 2010 #48
polkamaniac 1 | 482
23 Dec 2010 #49
That's worth a try---I put ketchup on almost everything.never thought of using it on my kiszka.
29 Dec 2010 #50
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.

Thanks to everyone here.
4 Jan 2011 #51
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.
4 Jan 2011 #52
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.
polkamaniac 1 | 482
4 Jan 2011 #53
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.
delphiandomine 88 | 18,446
4 Jan 2011 #54
I struggle to understand how a "Polish" market can sell something with the wrong name...
6 Feb 2011 #55
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.
8 Mar 2011 #56
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!
plk123 8 | 4,148
9 Mar 2011 #57
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.

yeah, that's just one of the ways it comes in. nothing really unusual about it.
30 Jun 2011 #58
Mike..there is a Polish Deli on Pol St. in Charlotte/Pineville area. It's called Zygma. Joan

Sorry, that's Polk St.
peter carl
26 Feb 2012 #59
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
JonnyM 11 | 2,620
26 Feb 2012 #60
I've never heard of raw.Try frying it with chopped apples

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