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After seeing the latest price for a 1lb loaf I started making it myself.


  • Prep Time : 30 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 30 min



  • 3/4 cup Oil Shmaltz can be used as a substatution, making the kishka meat
  • 1 large Onion
  • 2 Carrots
  • 1 Celery Stalk
  • 2 1/2 teaspoons Salt
  • 1 teaspoon Paprika
  • 1 pinch Pepper
  • 1 1/2 cups Flour you can substatute matza meal


Blend/ Mix in food processor until pureed. Form into loaves and wrap in foil. Bake at 350 for one hour. Chill, Slice, Rewarm and Serve.

About malya324


A home grown kosher cook with a family backround of yummy!




16 Responses to Kishka

  1. I really enjoy your magazine.
    The question I have is, why do you pre-bake the kishka? Can you just wrap it and put it on top of the chullent?
    Hatzlacha on your Aliah,
    (watched the vidio, makes me cry everytime)
    Thank you
    Shabbat Shallom

    • This recipe is from JOK community member malya324. We have asked her to answer your Q but I just wanted to thank you SO much (and say AMEN!) to your Aliyah comments.

    • So sorry I hadn’t seen your question. I prebake the loaf because it distributes the oil and then you can slice it and put it on the chulent. Or it wouldn’t keep it’s form. Sorry for the delay.

  2. I love your recipes!!!

  3. avatar says: Tamjlm

    Any way of making this with less oil?
    Have you made your chicken roll up recipe with this kishka recipe?

    • We have asked recipe contributor
      malya324 to answer the recipes Qs here… but to answer your Q regarding my kishka chicken rolls I use store bought kishka, although I would like to try this recipe soon!

  4. interesting

  5. It says “form into loaves”. Does this make more than one loaf?

  6. Just found this website and loving it.

  7. avatar says: H.y

    This was great, except the salt it came out way too salty. NExt time will decrease to 1.5 teaspoons/

  8. I’m confused; kishka is a blood sausage. The main ingredient in kishka – since the middle ages – has been pork blood and it is cooked in an intestinal lining casing. How can this recipe possibly be made kosher? This recipe should be titled “Vegetarian Kosher Kishka,” which is not really kishka.

    • I just learned that kishka was considered a blood sausage at one time, but it was also widely made in the kosher world with only kosher ingredients. Nowadays most people make it with vegetables like this recipe and often the meat comes just from beef fat.

      • Groovy; I love to see traditional recipes evolve. Most people today in Europe and America still expect the old world blood sausage, but I really want to try the vegetarian version; I’ll report back after I try the recipe! Cheers!

  9. Can you also make this using the so-called natural casing from plant collagen?

    Can you also serve this as a side dish, for example with sandwiches? That is the way I first remember eating kishka, over 50 years ago.

  10. avatar says: Yosef

    kishka means intestines which werestuffed and cooked. It has nothing to do with pork or sausages

  11. I enjoy this very much.

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