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kishka at home

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Hi, all.

With two seders' worth of Passover hosting coming up, I'm feeling the need to stretch my Ashkenazic culinary legs. Being well-familiar with the principles and techniques of sausage-making, I'd like to try my hand at making kishka this year.

Interestingly, did you know that kishka apparently means "intestine" in yiddish?

Recipes, tips, hints and completely unreliable stories passed down from bubbies-gone-by appreciated!

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  1. Hi, I have made kishka before (but when I was making cholent or Hamin as its known in Israel), but I made it without the casing. Even though I have an emotional memory of the casing, the truth is that it was yummy just making it into sausage forms and floating on the top of the pot. The broth infuses it and its kind of like a dumpling. Basically grated potato, onion, matza meal or flour, oil or schmaltz and salt/pepper. It is purposely not seasoned a lot as it absorbs flavors around it (and liquid)

    Here is an Israeli guy making it (though he makes it in patty shapes):

    http://www.youtube.com/watch?v=bS0IYg...

    good luck!

    1. here is a recipe base to work from
      http://www.jewishmag.com/72mag/kishke...

      (btw- i have not encountered anyone who makes kishke other than me- most buy it ready made, in Israel they are always in the frozen section and i loved those)