Product Code Database
Kishka or kishke (Belarusian: кішка, kishka ; Czech language: jelito ; Slovak language: krvavnica (regionally also hurka); ; Romanian: chişcă; Yiddish language: קישקע : kishke; Hebrew language קישקע; Russian language: кишка ; Ukrainian: кишка ; also ; Lithuanian: vėdarai; Hungarian: hurka ) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. 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 is Slavic languages in origin, and literally means "gut" or "intestine".Frederic Gomes Cassidy, Joan Houston Hall (1985). "kishka" and "kishke" in Dictionary of American Regional English. Harvard University Press. p. 228. . It may be related to the Ancient Greek word κύστις (kystis), "bladder", as both words refer to a hollow viscus.
Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients. Greater Białystok Area kiszka is usually made in a way very similar to the Jewish kishke, but in the majority of cases, pig intestines are used, and ground potatoes are the main ingredient. There are also vegetarian kishka recipes. Vegetarian Kishka recipe Vegetarian Kishka
The sausages are popular in areas of the Midwestern United States, where many Poles emigrated. There are numerous mail order companies and delis that sell various kishkas. As blood is often used as an ingredient, kishkas are considered an acquired taste. Kosher kishka recipes omit animal blood and pork products.
Prepared kishke is sold in some and ; 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.Ansky, Sherry. (2008) Hamin ( Hebrew; English title Tscholent) Jerusalem: Keter Books. There are also vegetarian kishke recipes. Vegetarian kishke recipe for Passover Vegetarian kishka, recipe from yedidya.org.il
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.Claudia Roden. (1996) The Book of Jewish Food: An Odyssey from Samarkand to New York, New York: Alfred Knopf, p. 129.
Depending on the performer, the song can also include references to other Polish foods such as Ham, chruściki/faworki, pierogi, sernik/serniczek and kielbasa.
"Who Stole the Kishka?"
"Who Stole the Kishka?" is a polka song written in the 1950s by Walter Dana with lyrics by Walt Solek. It has been recorded and performed by various bands. One popular version familiar to American radio audiences was from a 1963 recording by Grammy award-winning polka artist Frankie Yankovic. It is an homage to kiszka, also known as kaszanka.
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