Anyone know the ingredients to make kishka with rice, especially the spices?



The Hungarian spelling is different (not sure on spelling) it is prounced “hoodka” or “houdka” It is a large link sausage and is either black or white made with pork, rice, blood, and spices. In England they call it blood sausage.


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2 comments a “Anyone know the ingredients to make kishka with rice, especially the spices?”

Hard to find one with rice, this one is with beef, though. My Ukrainian parents made ours with kasha, as many recipes have.
Name: Kishke (Stuffed Derma)

Category: Beef

Ingredients and Directions

1/2 lb Beef liver

1/2 lb Beef lung (optional)

1/4 lb Ground beef

2 c Raw rice, rinsed & drained

1 T Fresh coriander, chopped

2 t Salt

1 t Pepper, or to taste

3 -ft large intestine of beef

- well cleaned and – prepared for stuffing 4 ea Ribs of celery, halved

-horizontally 1/3 c Onion, sliced

3 ea Bay leaves

1 t Peppercorns

4 qt Clear beef stock

1. Char the liver over charcoal or under a gas or electric broiler to

kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in water for 1/2 hour. Cool and cut into 1/4-inch cubes. 2. In a large bowl, mix together well the liver, lung (optional),

ground beef, rice, coriander, salt, and pepper. Sew up one end of the intestine (derma) and stuff — not too tightly since the rice will expand. Sew up the opening. 3. On the bottom of a large pan, put the celery, onion, bay leaves, and

peppercorns. Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to 12 servings.
—————-
This one is cajun!

The Hungarian word for fresh sausage is ‘hurka’. It’s one of those things where most cookbooks assume that if you’re making it, you’ve already learned the recipe from whoever taught you how to make it, but there is a recipe of sorts (somewhat short on quantities) in Horváth Ilona’s cookbook:

Véres hurka (‘bloody sausage’)
Cut up 5-6 rolls into small cubes, lightly toast them, and soak them in milk and/or the parboiling water. Add 1-2 cups cooked rice, ground fatty meats, and a palm-size piece of boiled bacon, cubed small. Add enough blood to make it more liquid than solid. Season with salt, pepper, crushed dried savory, crushed dill seed, marjoram, and browned onion. Stuff into the well-cleaned large intestines, tie off, and parboil until the sausages swell and blood no longer flows out when pierced. Transfer to cold water, then to a platter.

To cook the sausage for serving, pierce with a fork in several places, spread with cold fat, and place in a just-warm oven so that it heats up slowly. Baste with its own fat, and continue baking at increasing temperature until ruddy. This way the sausage will not crack. It can also be cooked on a grill, 8-10 minutes per side.

[Note about 'parboiling water': I haven't figured out an adequate definition for "abálólé". Literally translated, this comes out 'parboiling liquid/juice'. The way it's used implies that it's more than just plain water at a simmer, but the cookbook doesn't specify any ingredients.]

Source: Horváth Ilona: _Szakácskönyv_. Vince Kiadó, Budapest, 1993. (If I put this in the “know your source?” box, the process hangs when I submit.)

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