How to ciook Kosher Kishka? Is it tasty?!
It does have matzo meal or cornflake crumbs, kasha the buckwheat groats (pre-cooked in stock), the schmaltz or chicken fat, paprika for colour, salt and garlic. It is either boiled or steamed to begin with, and reheated and served with gravy in most kosher restaurants, I bought mine at my local butcher.
There is a winter dish made with barley, beans flanken, kishka and smoked veal bones, it is known as Choulent or Chulent, I used to enjoy it at a place in Toronto called Simon's, they made it after the high holidays, I still have a taste for it today, it has been 14 yrs since I had some.
Answers: I am a former chef and lived in a prodominatly Jewish neighbourhood in Toronto Canada, and use to eat it on a regular basis, it is a stuffed derma and it can be in a beef intestine or now they use a collegen casing it is a starch based one.
It does have matzo meal or cornflake crumbs, kasha the buckwheat groats (pre-cooked in stock), the schmaltz or chicken fat, paprika for colour, salt and garlic. It is either boiled or steamed to begin with, and reheated and served with gravy in most kosher restaurants, I bought mine at my local butcher.
There is a winter dish made with barley, beans flanken, kishka and smoked veal bones, it is known as Choulent or Chulent, I used to enjoy it at a place in Toronto called Simon's, they made it after the high holidays, I still have a taste for it today, it has been 14 yrs since I had some.
Kishka 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 kishke is traditionally made from a kosher beef intestine stuffed with matzo meal, rendered fat (schmaltz) and spices. - i have no idea how it is cooked