Victor Sack wrote:
> Margaret Suran <[email protected]> wrote:
>
>
>>Victor Sack wrote:
>>
>>>Margaret Suran <[email protected]> wrote:
>>>
>>>
>>>>Sue, Kishka is nothing like a sausage. It is a dish made with stuffed
>>>>intestines.
>>>
>>>So is sausage, very often.
>>
>>Your newest name must be Bubba Wise-Guy. Sausage stuffing is made of
>>mostly meats in natural casings,
>
>
> Ever tried the "modern" commercial rendition of the venerable British
> banger? Nowadays, it is often enough made mostly with something tasting
> very much like more-than-usually-bland sawdust (actually, bread crumbs
> or rusk) and hardly any meat.
>
>
>>Kishka is mostly bread crumbs or
>>matzoh meal and flour and fat in casings.
>
>
> Only the present-day Jewish-American version of it. There used to be
> lots of variations. "Kishka" is a Russian (and generally Slavonic) word
> meaning "intestine" and the thing is actually a more-or-less generic
> sausage.
>
> Bubba Wise-Guy
I thought the word was Yiddish. I guess I was wrong. I do not even
remember whether Kischka was something that I knew when I grew up. It
was certainly not served in our home, but perhaps in my grandparents'
at one of their large holiday dinners. Nah, I do not think so.
Here, when I first heard of it, it was called Stuffed Derma, not
Kischka. If you went to a hotel in the Borscht Belt, it would be a
staple on every menu in the evening. At lunch, only dairy was served
at those hotels, or fish or something that was not fleischig.
Though we did not have Kischka in Vienna, we did have something
similar, something that was delicious: Stuffed Goose Neck. The skin
of the goose, cleaned of fat and any kind of gristle and stuffed with
bread, egg, herbs, Goose fat, perhaps some goose liver, I do not know
what the stuffing contained, but it was delicious. It was baked with
the Goose, until the skin was crispy crunchy and the stuffing was
fully cooked. The neck would be sliced and served as a side dish to
the Goose. We had Goose once a month, a necessity, since we needed
the Goose fat for cooking. I liked roasted Goose, but I loved the
roasted neck. Yet, thinking back, I never asked for a second slice.
There was plenty, Geese have long necks and my sister didn't want any.
I was a strange little girl. I hardly ever asked for anything.
I attempted making it when I was married and I made a Goose. I could
not duplicate what I had eaten as a child.
Bubba Wise Guy, I believe I asked you about stuffed Goose necks
before. They are still eaten in Germany, I believe.