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Polish kishka

NorthMancPolak 4 | 648
21 Oct 2010 #31
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.
Zed - | 195
21 Oct 2010 #32
but, no blood/no pork is a contradiction of kishka/kaszanka. It's all about blood and pork :-) and kasza.
NorthMancPolak 4 | 648
21 Oct 2010 #33
You could say that about kosher moussaka as well (no dairy-based sauce), it doesn't mean it can't exist though.
Zed - | 195
21 Oct 2010 #34
and so a vegetarian kebab is still a kebab? please.... no :-)
Cardno85 31 | 976
21 Oct 2010 #35
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.
Zed - | 195
21 Oct 2010 #36
Precisely Cardno85, in their case it's a misnomer, however tasty it may be :-)
pgtx 30 | 3,157
21 Oct 2010 #37
I presumed people on this Polish forum were referring to ie. Kaszanka.

kiszka is just pig's blodd with kasza... that's all... :)
Cardno85 31 | 976
21 Oct 2010 #38
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.
pgtx 30 | 3,157
21 Oct 2010 #39
with black pudding in Scotland...

while we're on and about it... hehe ;)
Zed - | 195
22 Oct 2010 #40
a liver croissant, LOL - hilarious indeed! Love that scottish accent too! :0(
6 Jan 2011 #41
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!!
11 Jan 2011 #42
3 Jul 2011 #43
We would like to know how to find Kishka in Greensboro.
30 Oct 2011 #44
can be ordered on line from Buffalo NY. Google in polish foods of Buffalo
Cardno85 31 | 976
30 Oct 2011 #45
bake it with a little margarine

Margarine??? Butter all the way, I'd rather have a heart attack than bad flavour!!
3 Dec 2011 #46
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
Cardno85 31 | 976
3 Dec 2011 #47

I don't want to sound like Delphi, but can you not just use sz in there?
15 Dec 2011 #48
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 !!!
delphiandomine 88 | 18,475
15 Dec 2011 #49
as my little half-pound piece of kishka

Kishka? What's that?

If you want to eat "Polish" food, at least use the proper name!
JonnyM 11 | 2,620
15 Dec 2011 #50
but can you not just use sz in there?

It is indeed 'kiszka'. If it was spelt 'kishka' it would be pronounced 'keyzzhha'.
hythorn 3 | 580
15 Dec 2011 #51
bon ap

not as popular post holocaust for some reason

oh I know, there was no one left around to make or eat it
21 Dec 2011 #52
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.
beckski 12 | 1,617
21 Dec 2011 #53
nice brown beef sauce

otherwise is can be a bit dry

Thanks for the beef sauce tip. I find kishka to be a bit crumbly when reheated.
28 Jun 2012 #54
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.
3 Sep 2012 #55
There is a Polish deli in the Strip District that sells it, along with really good kielbasa, S&D Polish Deli on Penn.
25 Mar 2013 #56
i cooked kishka for the first time today. i have to agree with you. baked it with alittle butter and onions. it was awesome
28 Mar 2013 #57
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.
7 Apr 2013 #58
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.
24 Jan 2014 #59
Don't know if a German can weigh in here, but fried sounds good. My dad used to eat it room temperature with boiled potatoes.

Hey! Do you guys remember that polka, "Who Stole the Kishka"? Check it out on You Tube! Naszdrowie!
22 Apr 2014 #60
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. 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

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