Recipe: Plish/Jewish: Kishka & Onion

Hi Barbara

Back from Jaworski's Meat Market in Slavic Village in Cleveland. And, this is what I was told about your request.

Take the Kiszka and add to a heavy skillet that has a small amount of melted lard or shortening. Also add as much sliced or chopped onions, as you like. She said do NOT add water. Fry the Kiszka until it gets (as she said, very 'brown' but not burned; this takes 30-40 minutes. She said the sausage will split and get a crusty brown, (but stated that is what 'makes it taste so good).

This advice came from one of the owner's of the Polish meat market.

Also, the Czech (Karlin Hall) used to sell Czech/Polish cookbooks on Thursdays, unfortunately, they changed the days to Weds.

If you would like to e-mail me, I can give you the name of the Polish National Hall in Cleveland, OH if you want to order a cookbook.

Went to the library in Garfield Hts., OH and found a magnificent 1993 old-world Polish cookbook, the author lives in Poland (Warsaw) and writes a food column for the Polish-language newspaper and this book has EVERYTHING any old-world Pole would want to know about preparing fresh/smoked sausages from scratch, jams, pickles, wines, smoke houses. I spent a lot of change photocopying pages; and barely made a dent in this volumne!

It's name is Polish Heritage Cookery; 875 pages packed full of wonders. Only glitch it's $35.00.

Betsy has my e-mail address if you are interested.

Hope this helps.

LaDonna