Kishka orkishke (Belarusian: кішка,kishka[ˈkʲiʂka];Czech:jelito[ˈjɛlɪto];Slovak:krvavnica[ˈkr̩vaʋɲit͡sa] (regionally alsohurka);Polish:kiszka /kaszanka;Romanian:chişcă;Yiddish: קישקע : kishke;Hebrew קישקע;Russian:кишка[kʲɪʂˈka]ⓘ;Ukrainian:кишка[ˈkɪʃkɐ]ⓘ; alsoSlovene:krvavica/kašnica;Lithuanian:vėdarai;Hungarian:hurka[ˈhurkɒ]) refers to various types ofsausage or stuffedintestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular acrossEastern Europe as well as with immigrant communities from those areas. It is also eaten byAshkenaziJews who prepare their version according tokashrut dietary laws.
The namekishke isSlavic in origin, and literally means "gut" or "intestine".[1] It may be related to the Ancient Greek word κύστις (kystis), "bladder", as both words refer to a hollow viscus.
OneEastern European kishka type iskaszanka, ablood sausage made with pig's blood andbuckwheat orbarley, with pig intestines used as a casing.[2] Similar toblack pudding, it is traditionally served at breakfast.
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 muchpaprika 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 mainingredient. There are alsovegetarian kishka recipes.[3][4]
The sausages are popular in areas of theMidwestern 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.
Kishke, also known asstuffed derma (fromDarm, "intestine"), is a Jewish dish traditionally made from flour ormatzo meal,schmaltz and spices.[5][6][7] In modern cooking, syntheticcasings often replace the beef intestine.[8] Kishke is a common addition toAshkenazi-stylecholent.[9]
Prepared kishke is sold in somekosher butchers anddelicatessens; 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.[7] There are alsovegetarian kishke recipes.[10][11][12]
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.[7][13]
"Who Stole the Kishka?" is apolka song written in the 1950s byWalter Dana with lyrics byWalt Solek.[12][14][15][16] 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 artistFrankie Yankovic.[12][16][17] It is an homage to kiszka, also known as kaszanka.[12][16]
Depending on the performer, the song can also include references to other Polish foods such asszynka,chruściki/faworki,pierogi,sernik/serniczek andkielbasa.
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