Kishke or kishka also known as stuffed derma, is a Jewish dish traditionally made from beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

 intestine (which has not been legal in US since 1958) stuffed with flour or matzo

Matzo

Matzo or matzah is an unleavened bread traditionally eaten by Jews during the week-long Passover holiday, when eating chametz—bread and other food which is made with leavened grain—is forbidden according to Jewish law. Currently, the most ubiquitous type of Matzo is the traditional Ashkenazic...

 meal, schmaltz

Schmaltz

Schmaltz or schmalz is rendered chicken, goose, or pork fat used for frying or as a spread on bread, especially in German and Ashkenazi Jewish cuisine. Also is very common in Ukrainian cuisine Schmaltz or schmalz is rendered chicken, goose, or pork fat used for frying or as a spread on bread,...

 and spices. In modern cooking, edible synthetic casing

Casing (sausage)

Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial...

s often replace the beef intestine. Kishke is a common addition to Ashkenazi

Ashkenazi Jews

Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim , are the Jews descended from the medieval Jewish communities along the Rhine in Germany from Alsace in the south to the Rhineland in the north. Ashkenaz is the medieval Hebrew name for this region and thus for Germany...

-style cholent

Cholent

Cholent or Hamin is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat . Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath...

.

Prepared kishke is sold in some kosher butcher

Butcher

A butcher is a person who may slaughter animals, dress their flesh, sell their meat or any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments...

ies and delicatessen

Delicatessen

Delicatessen is a term meaning "delicacies" or "fine foods". The word entered English via German,with the old German spelling , plural of Delikatesse "delicacy", ultimately from Latin delicatus....

; in Israel

Israel

The State of Israel is a parliamentary republic located in the Middle East, along the eastern shore of the Mediterranean Sea...

 it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes.

The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.

See also

• Jewish cuisine
  Jewish cuisine
  Jewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...
  
  
• Helzel
  Helzel
  Helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from chicken neck skin stuffed with flour, schmaltz, internal meats , and fried onions and sewn up with a thread. Sometimes the stuffing is flavored with garlic and black pepper. Helzel may be cooked in chicken soup or used as an...
  
  
• Kaszanka
  Kaszanka
  Kaszanka is a traditional blood sausage in Polish cuisine. It is made of a mixture of pig's blood, pig offal , and buckwheat kasza stuffed in a pig intestine...
  
  
• Kishka
  Kishka (food)
  Kishka or kishke refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their...