What is kishke?

kishke is a type of sausage made in Jewish cuisine, which consists of a case of filled mixture of vegetables, spices and Matzo, which is soaked in chicken fat and then boiled. Autentický recept vyžaduje pouzdro vyrobené ze střev krav. Klobásy mohou být napařeny nebo vařeny před pečením v troubě. The name "Kishke" is a yiddish and means "intestines", although it is very similar to the Slavic word kishka , which also means "intestines", but refers to a wider range of sausages often made of blood and pork cases. In Jewish cuisine, Kishke is often used as a component in the type of stew known as cholent , which is cooked slowly and consumed on Saturday. Ty byly původně použity jako pouzdro pro náplň. Střeva byla vyčištěna a poté vařena před plněním, poskytovaly jedinečné a takMetimes silná chuť k klobáse. Over time, some countries, including the United States, banned the sale of beef. This has led to the use of artificial cubes made of collagen or various types of inconsistent covers, such as parchment or plastic, which are removed before sausage consumption.

Traditional filling for Kishke begins carrots, celery and onions that are finely chopped. Sometimes parboiled or quickly fried, but can also be added raw. In addition, garlic, salt, pepper and pepper are added to the mixture. Pepper used in most recipes is a hot variety rather than a sweet type.

spices and vegetables are placed in a bowl and Matzo flour is added. Matzo is a primary component that fills the interior of Kishke and provides a solid, binding texture. For a smooth filling, the mixture can be placed in the food processnebo all the ingredients ground to small, similarly large pieces.

In the authentic recipe, moisture is added to the mixture using Schmaltz . This is a liquid that is the result of rendering chicken fat. Chicken fat adds the depth of taste and is often paired with Matzo foodin other dishes. If Schmaltz is not used, any liquid from supply to margarine can be replaced. Everything is mixed into well integrated.

The filling is then stuffed into the housing. It can be a natural or artificial case, or it may be something else. If the filling is free, a foil or parchment can be used. If the mixture is strong enough to form into pieces similar to sausages and placed on a baking tray without breaking up, the case may not be needed without falling apart.

kishke is baked for a short time at a high temperature, then roasts slowly until it is done. In the production of sausages, the balance of vegetables, Matzo and Tukuecase Matzo can quickly create a solid, inedible block or become a chalk, crumbling mess. Completed kishke can be served hot, in soup or steamed meat or eat with other vegetables.