What is kiszka really?

Question

I'm Polish and I should know but I don't. I know it's a sausage. I thought that it was pig's brain incased in pig's intestine but I think I'm wrong but not sure.

Answer 1

The word means intestines, and it's made like a blood sausage, blood cooked in barley or kasha (cracked buckwheat groats) and put in the casings. Yum.

PS, Never mind 'who stole the kishka', 'hide the kishka' is a traditional Polish pastime!

Answer 2

KISZKA - POLISH KISKA
Yield: 4 lbs kiska

3 lb Pork steak
2 lb Coarse buckwheat grits
1/2 ts Rubbed marjoram
Salt and pepper

Chop meat into coarse bits. Cover with water and boil
until tender. Add salt, pepper and marjoram. Wash the
buckwheat grits, cover with the liquid from the cooked
meat, and steam in a double boiler for 1/2 hour.
Combine the two mixtures. If you have sausage casings,
stuff the mixture into the casings. It will keep very
well in a mold in the refrigerator. Heat before
serving.

Blood Sausage aka "Kiszka"

Ingredients for 25 pounds

8 ozs salt
1 oz onion powder
1 oz coarse black pepper
0.25 oz marjoram
0.25 oz ground allspice
1 qt beef blood
1 oz Prague Powder #1
12.5 lbs pork snouts
5 lbs pork tongues
2.5 lbs pork skins
5 lbs buckwheat groats or barley (cooked weight)All meats must be cooked for at least 2 hours then cooled. Grind all the meats through a 3/16" grinder plate.
Place the buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be sure you place a cover on the container to prevent too much heat from escaping. (You may cook either of these items until the volume is doubled.) Remove and let cool.

After all the meats and groats have cooled, place in a mixer and add all the seasonings and blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160 degrees F. water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F.; place in cooler for at least 24 hours.

NOTE: Since there always seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavily and will cover up most other spices. You may add up to 4 lbs of broken sausage to a 25 lb formula. Be sure you account for the salt already in the broken sausage.

Answer 3

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Kishka or kishke (Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka; Yiddish and Hebrew: קישקע, kishke), is a Slavic word meaning gut, or intestine, that lends its name to varieties of sausage or pudding.

The Eastern European kishka is a blood sausage made with pig's blood and buckwheat or barley, with pig's intestines used as a casing. It is traditionally served at breakfast.

The Jewish (specifically Ashkenazi) kishke is traditionally made from a kosher beef intestine stuffed with matzo meal, rendered fat (schmaltz) and spices. Blood is not used, as it is forbidden by kashrut. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used. In recent times edible synthetic casings often replace the beef intestines. Home cooks also often use kosher poultry neck skin to stand in for the intestines; it is cut, the bones removed, stuffed, and sewn up with an edible thread. Such kishke is often used as an ingredient in cholent.

Kishke is available in some kosher butcheries and delicatessens; in Israel, it is available in the frozen-food section of most supermarkets.

Who stole the kishka? is a traditional polka tune.

Answer 4

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Answer 5

Kiska Sausage