Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes.
The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.
Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă Silesian krupńok; Yiddish kishke; Hebrew קישקע; Russian Кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain.
The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means "gut" or "intestine."
- Wash the casing in cold water and scrape the inside. Cut casing in half and sew one end of each half.
- Blend well the flour, meal, grated onion, salt, pepper, paprika and 3/4 cup of the fat. Stuff the casings and sew the open ends. Cook in boiling salted water 1 hour. Drain.
- Spread the remaining fat and the sliced onions in a baking dish. Arrange the kishke over it. Roast in a 350 degree oven 1 1/2 hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be served. Slice and serve.
- Serves 8 to 10.
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