With two seders' worth of Passover hosting coming up, I'm feeling the need to stretch my Ashkenazic culinary legs. Being well-familiar with the principles and techniques of sausage-making, I'd like to try my hand at making kishka this year.
Interestingly, did you know that kishka apparently means "intestine" in yiddish?
Recipes, tips, hints and completely unreliable stories passed down from bubbies-gone-by appreciated!
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