Kishka Recipe
Jewish · Main course · 90 min total
A traditional Ashkenazi Jewish sausage made from a mixture of flour or matzo meal, schmaltz, and spices, stuffed into a beef casing or synthetic casing and simmered until tender. This recipe uses a vegetarian version with a flavorful filling.
30
min prep
min prep
60
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup matzo meal
- 1/2 cup all-purpose flour
- 1/2 cup schmaltz (rendered chicken fat) or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup chicken broth or water
- 1 synthetic sausage casing (or beef casing), about 2 feet
Instructions
- In a large bowl, combine matzo meal, flour, salt, pepper, and paprika.
- In a skillet, heat schmaltz over medium heat. Add onion and garlic; cook until soft and golden, about 10 minutes.
- Add the cooked onion mixture to the dry ingredients. Add broth and mix until a thick dough forms. Let cool slightly.
- Prepare the casing by rinsing and soaking in warm water for 30 minutes. Slide onto a sausage stuffing tube.
- Stuff the casing with the dough mixture, twisting into 6-inch links. Prick each link with a needle to prevent bursting.
- Place kishka in a pot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
- Remove from water and let cool. Slice and pan-fry in a little oil until crispy on both sides before serving.
Tips
- For a non-vegetarian version, use beef casing and add 1/2 cup ground beef to the filling.
- Kishka can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with horseradish or mustard for extra flavor.
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