I couldn't see any on there...and I am pretty sure blood sausage (be it kaszanka, black pudding, boudin noir, etc) in any of it's forms is not kosher
Wrong. ;)
It's called kishke in Yiddish, and if prepared according to kashrut laws (i.e. no blood/pork, and the animal is correctly slaughtered, etc), it's kosher.
Read what I said again...I said it was doubtful you could find blood sausage on a kosher website which you find is not wrong.
Kishke is made of beef intestine and ground meal (by accounts of wikipedia, I am no expert on Jewish cuisine) which is not the kiszka I presumed people on this Polish forum were referring to ie. Kaszanka.
I know, I was munching on plenty of it during BBQ season. Although so far only two butchers make it the way I like...but that's the same with black pudding in Scotland...I will any type, but I am picky about the ones I really like.
Well, you probably already ate the Kishka sausage. But for future reference, you should bake it with a little margarine, lots of onions and cover it for the first part of the baking. Then uncover it and let the skin turn crisp. I have always had it with fresh rye bread. The absolute best is on the grill cooked in foil with the onions. I could eat an entire one alone. Good Luck!!
I used to buy from the place in Freeport PA as well. I recently found Kishka at the Community Market in Lower Burrell. They actually had 2 brands. I bought both to try. There are Commnity Market stores in Fox Chapel, Penn Hills and Natrona Hieghts as well
I just found this forum ... as my little half-pound piece of kishka is baking in the oven ... I'll be "crossing the borders" so to speak, and eating it with some fresh-baked ciabatta italian bread :=))
Heck, who cares if it's nearly midnight in Chicagoland ... at least we can get GOOD kishka at our local grocery stores !!!
One thing everybody seems to forget is the sauce. I have always had it served in and reheated in a nice brown beef sauce, or a demi-glace, otherwise is can be a bit dry or pasty.
I always remove the skin, cut into thick 1/2 inch slices and fry in a frying pan with just a touch of oil. I like the rounds to break apart and fry them, turning occasionally until both sides are somewhat crispy, like good corned beef hash. Since some kishkas contain liver (the Polish kind I grew up with) some may find the odor a bit strong and the taste (because of the blood) a bit "iron" in taste. But it is one of my fondest "old world" delicacies from my youth and I buy it maybe 2 or 3 times a year as a treat. Pretty easy to find in the Chicago area.
I always fry my Kiczka or eat it from the package. It is my understanding that it is already cooked and safe to eat cold. I recently bought a kiczka from Martin Rosols store in New Britain, CT and will have it this evening.
Growing up 59th&Rockwell in Chicago my dad would fry it for breakfast. I prefered it with fried potatoes and over easy eggs all mixed together on my plate. I did and also do now eat it cold. Fry very slowly as not to break skin. Let cool. Put in fridge till solid. Peel skin and slice 1/4 inch thick. Serve with mustard and polish rye.
If you're still looking for kishka in western PA, I can tell you for a fact that "Albert's Kiski" ("with beef blood", so presumably that's polish kishka/kiski/kiska/kishke/etc) is available at the Shop 'n Save on rt. 51 in Rostraver. I picked some up just a couple days ago. Albertsmeats.com for more info, maybe ask them to refer you to a retailer in your neighborhood.
Also, Silver Star Meats in McKees Rocks (a suburb of Pittsburgh) makes liver pudding and braunschweger, I would be surprised if they don't make kishka. Check them out at silverstarmeats.com.
