I just wrestled an eight-pound brisket into the oven. I had the idea to also make kiske, kishka, which I love but have never made before.
The Best's Kosher log the I bought has the following directions: "Heat with meat, poultry or alone in 350 degree oven until brown." There is absolutely no room in the brisket roasting pan for another molecule, let alone a huge log of kiske. Can this kiske be made separately? I understand that it will not have that great meat-juice-soaked flavor but what can I do? How would you do it?
Also, maybe the stupid question of the month here, do I need to peel the paper casing off the kiske before cooking? Seems to me the casing should stand up to some baking and it seems that taking it off would result in the kiska falling apart. But I am hesitating about putting something paper into the oven.
Any help is appreciated! This is a great board and I've been lurking and reading for months since I found it. --Joyfulfood