After seeing the latest price for a 1lb loaf I started making it myself.
Kishka
Servings
Ingredients
- 3/4 cup oil Shmaltz can be used as a substitution, making the kishka meat
- 1 large onion
- 2 carrots
- 1 celery stalk
- 2 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 pinch black pepper
- 1 1/2 cup flour or matza meal
Instructions
- Blend all ingredients in food processor until pureed.
- Form into loaves and wrap in foil. Bake at 350 for one hour. Chill, slice, rewarm and serve.
Delicious and relatively easy to make! Thank you!
when making cholent, does the kishka go into the crockpot unbaked, or, do we follow the above baking instructions first then place on cholent. thank you Mika
Hi Mika! As a retired chef; I choose to always bake off the Kishka as indicated in this wonderful recipe…BUT…then I am also choosing to roll it up in a slightly moistened parchment paper, bake as instructed & THEN after cooled completely…I place it gently on top of my Cholent, in my crockpot. That way it cooks even further, low & slow…imparting flavour into my cholent as well as receiving flavour from my cholent! Chef Geller is quite accomplished at bringing the most flavour to her dishes. Therefore; it would not be beyond the reasonable realm of possibility, that she enhances even this cuisine to an even more delectable & moist art form…because let’s face it…Cooking IS art! B’Teyavon!
What is your point?
This recipe sounds great, and I want to try it, but “kiszka” is the literal Polish word for blood sausage; there is no such thing as vegetarian kishka. That’s like a vegetarian hotdog. However, kishke, also known as stuffed derma (from German Darm, “intestine”), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices, but that’s not Kishka. Furthermore, the first bagel – “bügel” in German, as King Sobieski was know as a great equestrian – was baked in Vienna in 1683 in honor of the Polish king Jan Sobieski, who is credited with contributing the pivotal strategy leading to the defeat of the Turks at the Battle of Vienna). Pickles, smoked whitefish, and pickled herrings are all also Polish in origin. None of these items existed in Israel before the diaspora, geographically impossible.
New Old School Time to move into the 21st Century. Morning Star(R) USA based has been making soy breakfast sausages for years. The TIVOL Co. (Israel) has been making vegetarian hot dogs for over 40 years. “Pickles, smoked whitefish, and pickled herrings are all also Polish in origin.” ALL JEWISH CREATORS . Next, you’ll credit the telephone to Alexander Graham Bell – sorry, it was first worked on by a JEW whose name escapes me but Graham finished the work so he got the credit. QUESTION: Do you know how to cook? Have you published any of your recipes? Why not? You waste too much time criticizing instead of being productive.
What does “3/4 cup Oil Shmaltz can be used as a substatution, making the kishka meat” substitute to what and what is the “oil Shmaltz” made from? Is it like vegetable oil of some sort?
There was an error, the recipe calls for 3/4 cup oil or schmaltz. Schmaltz is made from chicken fat so you can use it if you prefer over any kind of oil.
Thanks for this informative comment!!
кишка or kishka is the Russian word for “intestine”. In Europe meat (especially steak) was expensive and a rarity (especially in Jewish communities, where half the cow had to be sold since Jews do not eat the sciatic nerve [gid hanashe]). For Jews the intestine was a source of meat in honor of the Sabbath, and fatty – great if you’re living in Europe with extreme cold temperatures – a warm fatty meal on the Sabbath is just awesome! A cholent is a mix of vegetables and meat (basically a meat stew) that is cooked on a stove and left to simmer on a warmer over 24 hours, which incidentally gets better over time – the more it cooks, the tastier it is – and it fulfills a Jewish legal requirement to have something hot on the Sabbath day. Kishka was used to make the vegetables get a meaty flavor and give the cholent a fatty taste. It should be noted that different communities use different intestines. I have been told that its illegal to actually sell intestines in America since they’re so high in cholesterol (I don’t know if its true). Today kishka is a vegetarian accompaniment to a cholent which absorbs water and adds flavor to the dish. Any dish that is used in a kosher kitchen has to conform to Jewish dietary laws, and many non-kosher delights have been made kosher with kosher equivalents. As an example, Viennese Schnitzel can be done with pork or veal, however if you go to Jewish homes, you’ll find that kosher chickens are used to make (chicken) schnitzel.
Love, love, love this rcipe. Fast and easy! I use it in the cholent recipe from this website.
I never wrote down my mothers recipe for Kishka, but I seem to remember her putting Quaker Oats in the mixture,along with all the other seasonings and vegetables. She stuffed it in the intestines. Is there anybody out there that that might go heard of this ? It was the most delicious Derma I have ever had. searching for anybody with information. Thanks a lot in advance
Like your recipes. Belong to culinary group.
The recipe is super easy and tastes great! Sometimes I pull the log out 10 minutes early, wrap in crescent dough, and cook at 375 for another 12 minutes. It tastes like kishka-stuff knish. I call it a Knishka! It’s a fun and tasty work-around if you don’t want to use casing but want it wrapped in something.
The recipe made it to Guatemala. I bought my first crock-pot ever just to try it out. This was an easy recipe, for a challenged cook (me), that came out as if I was an experienced chef… My type of recipe!! I shared a great Shabbat meal with my family thanks to it. Now I look forward to other recipes to use my crock-pot!!
The recipe made it to Guatemala. I bought my first crock-pot ever just to try it out. This was an easy recipe, for challenged cook (me), that come out as if I was an experienced chef… My type of recipe!! I shared a great Shabbat meal with my family thanks to it. Now I look forward to other recipes to use my crock-pot!!
I made this recipe this week. You do not need to pre-cook the kishka if you are putting the whole loaf in the cholent pot. I just shaped it into a loaf, wrapped in parchment paper and then tin foil and threw it on top of the cholent. Came out delicious!
I enjoy this very much.
kishka means intestines which werestuffed and cooked. It has nothing to do with pork or sausages
Can you also make this using the so-called natural casing from plant collagen?
Can you also serve this as a side dish, for example with sandwiches? That is the way I first remember eating kishka, over 50 years ago.
Groovy; I love to see traditional recipes evolve. Most people today in Europe and America still expect the old world blood sausage, but I really want to try the vegetarian version; I’ll report back after I try the recipe! Cheers!
I just learned that kishka was considered a blood sausage at one time, but it was also widely made in the kosher world with only kosher ingredients. Nowadays most people make it with vegetables like this recipe and often the meat comes just from beef fat.
I’m confused; kishka is a blood sausage. The main ingredient in kishka – since the middle ages – has been pork blood and it is cooked in an intestinal lining casing. How can this recipe possibly be made kosher? This recipe should be titled “Vegetarian Kosher Kishka,” which is not really kishka.
This was great, except the salt it came out way too salty. NExt time will decrease to 1.5 teaspoons/
Just found this website and loving it.
So sorry I hadn’t seen your question. I prebake the loaf because it distributes the oil and then you can slice it and put it on the chulent. Or it wouldn’t keep it’s form. Sorry for the delay.
This recipe is from JOK community member malya324. We have asked her to answer your Q but I just wanted to thank you SO much (and say AMEN!) to your Aliyah comments.
We have asked recipe contributor
malya324 to answer the recipes Qs here… but to answer your Q regarding my kishka chicken rolls I use store bought kishka, although I would like to try this recipe soon!
It says “form into loaves”. Does this make more than one loaf?
interesting
Any way of making this with less oil?
Have you made your chicken roll up recipe with this kishka recipe?
KUTGW!!
I love your recipes!!!
I really enjoy your magazine.
The question I have is, why do you pre-bake the kishka? Can you just wrap it and put it on top of the chullent?
Hatzlacha on your Aliah,
(watched the vidio, makes me cry everytime)
Thank you
Shabbat Shallom