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[edit | edit source]
The word "kishka" comes from the Slavic word for "gut" or "intestine". In Yiddish, the term is "kishke".
Cultural Variations[edit | edit source]
Jewish Kishka[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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