Kishka –Or B——-Sausage
Today is Halloween, so I thought it would be very appropriate to post this article about a very special food, with a very unique main ingredient.
If you ever had a chance to visit any Eastern European countries , dined at their restaurants, or grew up in a predominantly Eastern European neighborhood, you must have heard the word “kishka, keeshka, kiszka, kishke”, and perhaps even tasted it, without really knowing what it was.
Believe me, it can be quite tasty, if prepared well, and served properly. However, once you check out the links below and learn more about it, you might never want to taste it, unless the mere curiosity will bug you long enough until you give in and try it, and then form your own opinion.
My father used to prepare excellent pork products such as smoked meats, kielbasa, kishka, headcheese, liverwurst, etc. As a kid, I loved most of these products, even kishka, but at that time I really did not know what it was made of, besides the buckwheat. Now that I know where natural casing comes from, and the special ingredient in Kishka, I am having second thoughts.
I don’t want to spoil the surprise by revealing the special ingredient, so to satisfy your curiosity, please check out the links below:
This is the Jewish version of Kishka/Kishke:
Here is a good explanation by Suzanne from Chef Talk:
And here of course, you will get the real scoop, according to Wikipedia:
You must check this one out, since the English kicked it up a notch, or two:
Now that you are so well informed about this delicacy, and its “secret” ingredient, you understand why I decided to post it on Halloween.
Will you be transformed into a Vampire, if you eat it on Halloween????…..Mwaaaahaahaaahaaaaa!!!