Kishka

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Traditional savory sausage made with matzo meal, schmaltz, and beef casings, simmered to perfection.
Kishka recipe image
Kishka recipe image
Print Recipe

Kishka

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 562.5

Description

This traditional Jewish kishka is a hearty, savory sausage that delivers deep, comforting flavors. Made with a stuffing of matzo meal, flour, and rich chicken schmaltz, it is packed into clean beef casings and slow-simmered for hours until tender. The result is a dense, aromatic loaf with a satisfying texture and a subtle nuttiness from the toasted matzo. It serves as an excellent main dish or side, offering a protein-packed meal that is perfect for Shabbat dinners, holiday gatherings, or cozy weeknight suppers. The long cooking process infuses the filling with savory depth, while the final roasting or frying adds a delightful crispy exterior. Simple ingredients transform into a complex, home-style delicacy that is both nostalgic and deeply satisfying.

Ingredients

Directions

  1. Wash the beef casings thoroughly in cold water and cut them into 12-inch lengths.
  2. Tie one end of each casing length tightly with white sewing thread.
  3. Turn each casing inside-out.
  4. In a large bowl, combine the flour, matzo meal, salt, pepper, and melted schmaltz (or chopped suet) until evenly mixed.
  5. Fill each casing loosely with the stuffing mixture and tie the remaining end securely.
  6. Drop the stuffed casings into rapidly boiling water and boil for 10 minutes.
  7. Drain the casings and allow them to cool until they can be handled.
  8. Scrape any excess fat off the outside of the casings using the dull edge of a knife.
  9. Bring a large pot of water to a boil, adding 1 tablespoon of salt and at least 1 teaspoon of pepper.
  10. Submerge the cleaned casings in the seasoned boiling water.
  11. Reduce the heat and simmer uncovered for 3 hours.
  12. Remove the kishka from the water.
  13. Brown the kishka for 1 hour in a roasting oven alongside a roast or poultry, or refrigerate and slice into 1-inch thick pieces to fry on both sides.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 562.5kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 13.5g68%
Cholesterol 175.5mg59%
Sodium 162.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 58.5g117%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Ingredient Note:** The original source lists ingredients within the directions. You will need approximately 2 cups of flour, 1 cup of matzo meal, 1 cup of melted schmaltz (or chopped suet), 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper for the stuffing.

**Cooking Method:** Kishka can be cooked entirely by simmering, then roasted to brown. Alternatively, after simmering, you can refrigerate the kishka to firm it up, slice it into medallions, and pan-fry them for a crispier texture.

**Storage:** Cooked kishka can be stored in the refrigerator for up to 4 days or frozen for longer storage. Reheat by frying slices or warming in a low oven.

**Safety:** Ensure the water is at a gentle simmer during the long cook time to prevent the casings from bursting. Do not let the water boil vigorously.

Keywords: kishka, matzo meal, schnitzel, schmaltz, beef casings, jewish cuisine, sausage, simmered, traditional, shabbat, comfort food, hearty, stuffed, roasted, fried, protein, kosher, deli style, homemade sausage, slow cooked
Recipe Card powered by WP Delicious