I've eaten Kishka in L.A. and thought nothing of the origins. Now, I enjoy making sausages and I looked into the ingredients and how to make it. I was quite surprised to find about every country in Eastern Europe has their own version, many using blood as a main ingredient. Well, not much blood available in the markets nowadays so I went total veggie with mine except for the lard and chicken stock. Could not find chicken fat (schmaltz) so hence the lard use although any oil would do. And, I added mushrooms to mine because I had them and like them and thought it would provide an earthy taste to the Kishka. Now, these can be formed into logs wrapped in foil and baked but I stuffed into hog casings and poached off in chicken stock. After an overnight rest I'm thinking a skillet saute with maybe some onions in the pan. This also, IMO, would make a great starch, much like stuffing, alongside a roasted chicken and is traditionally served with some gravy over it. Pretty interesting stuff, I must say, & I'm OK with anything covered in gravy. Of course, I really bumped up the BP and paprika called for in the original recipe and added about 2 tablespoons of ground Chipotle pepper for kick & color and it seemed to be just about right for me. I'm now wondering how some ground chicken thighs would do in there making it a full meal deal....taste and texture was quite good. I doubled this amount and added at least 3 tablespoons of paprika and 12 cloves of garlic. This would also work with Panko, ground fine in a FP, if no matzo meal available. I used half matzo meal & half Panko.
1⁄2 cup/120 grams schmaltz
1 Spanish onion, cut into large dice
5 garlic cloves, smashed with the flat side of a knife
1 large carrot, peeled and cut into large dice
2 large celery stalks, cut into large dice
11⁄2 teaspoons kosher salt
11⁄2 cups/210 grams matzo meal (or
6 squares of matzo, well pulverized in a food processor)
11⁄2 teaspoons freshly ground black pepper
1 teaspoon sweet Hungarian paprika
2 large eggs, beaten
1⁄4 cup/60 milliliters chicken stock
Heat 1⁄4 cup/60 grams schmaltz in a large sauté pan over medium-high heat and add the onion, garlic, carrot, celery, and 1 teaspoon salt. Cook it all for a few minutes, stirring, then reduce the heat to medium-low and cook until the vegetables are tender and beginning to brown, another 30 minutes or so. Transfer the vegetables to a plate to cool.
In a food processor, combine the remaining 1⁄2 teaspoon salt, matzo meal, pepper, and paprika. Pulse the blade a few times to distribute the seasoning. Add the cooled vegetables, the remaining 1⁄4 cup/60 grams schmaltz, and the eggs. Process until it’s uniformly combined; it should hold together when squeezed. If it’s too dry, add another few tablespoons of schmaltz or 1⁄4 cup chicken stock and purée some more.
If roasting, preheat the oven to 350°F/180°C.
Divide the kishke onto two sheets of parchment paper or foil, and use your hands to roll it into two 8-inch/21-centimeter cylinders, then wrap in the parchment or foil, twisting the ends to tighten. Place the rolls on a baking sheet and roast for 45 minutes. If serving right away, allow the kishke to cool for 20 minutes before un- wrapping and slicing. Otherwise, refrigerate the wrapped kishke till you’re ready to reheat (in the microwave or oven, or by slicing and frying).
Poach the kishke in poultry stock at just below a simmer until cooked through, about 30 minutes (don’t worry, you can’t overcook it). Or, if you prefer, place the kishke in an oven-safe casserole dish, cover with simmering hot stock, and place in a 200°F/95°C oven for 45 minutes.
ground up after cooling off
poached for 30 minutes....not paying strict attention I had 2 blowouts
nice color and they do swell up as mentioned in the recipe
held together well.....