When I was a child I remember eating kishka that differs significantly from anything I've had ever since. It was made with a fairly thick beef intestine, chicken fat, onion, flour and a few other ingredients. It was crisp on the outside and had lots of flavor. It was not like the 'natural' casing on a sausage because it was much thicker. These days, delis mostly sell a version of kishka with either inedible casings (paper, plastic, cellulose) or edible casings made from collagen from processing the skin of cows and other means. I don't know of anyone that makes kishka from hand-cleaned beef intestine, do you?