Kishka (food)

Kishka or kishke (Yiddish: קישקע, Polish: kiszka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across multiple cultures, including Jewish, Polish, and Ukrainian cuisines.

Etymology

The word "kishka" comes from the Slavic word for "gut" or "intestine". In Yiddish, the term is "kishke".

Cultural Variations

Jewish Kishka

In Ashkenazi Jewish cuisine, kishka is a sausage made from flour, fat, and spices. The casing is traditionally made from cleaned intestines of a cow, although modern versions may use synthetic casings. It is a common dish on Shabbat and Jewish holidays.

Polish Kishka

In Polish cuisine, kishka is a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. It is traditionally served with sauerkraut and potatoes.

Ukrainian Kishka

In Ukrainian cuisine, kishka is a sausage made with a mixture of pig's blood, buckwheat, and fat. It is typically served with sour cream and mustard.

Preparation

The preparation of kishka varies by culture. In general, the casing is filled with the mixture of meat and grain, then boiled, baked, or fried.

See Also

• Blood sausage
• Haggis
• Kaszanka
• Sausage

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