In the Anthracite Coal Region of Northeast Pennsylvania, we enjoy a potato sausage known to many of us as Kishki. Kishki is not to be confused with Kiszka (Kishke); meat sausage, usually prepared with animal blood and buckwheat groats.
Kishki is likened to kugelis, but the potato mixture is stuffed unto casings rather than simply baked in a casserole dish.
Kishki is finished in the oven to a golden brown.
I have heard Shenandoah (PA) residents jokingly call it “albino kielbasa” because of it’s pale color!
Stuff the casings using a sausage stuffer or push the potato mixture into the casing using a funnel. Add milk or flour as needed to the potato mixture to get a texture that allows you to stuff the casings using your desired method.
To use a funnel, slip the open end of a prepared casing over the tube of a funnel and work the casing onto the tube, leaving about 3 inches free for tying a secure knot. Press the filling mixture through the funnel and into the casing by forcing it with a wooden spoon or your thumb. Tie off into lengths as desired.
Casings can be obtained through butcher shops, some grocery stores, farmers’ markets, bulk food stores, sausage-making shops, or online.
Double, triple, or increase this recipe as desired! Create the size links you want or make into one long rope.
Coal Region Kishki (Potato Sausage)Course: RecipesCuisine: Coal RegionDifficulty: Intermediate
Traditional potato sausage that includes bacon but can be made without it for fasting/meatless meals.
1/4 pound good smoked bacon, minced
3 medium onions, finely diced
2 1/4 pounds Russet potatoes
2 heaping Tablespoons flour
2 eggs, beaten
1 Tablespoon onion powder
1 Tablespoon garlic powder
Salt and pepper to taste
Evaporated or regular milk if needed
- Saute the finely diced onion with the minced bacon until golden and bacon is done. Do not drain fat. Set aside and allow to cool to room temperature.
- Peel and grate potatoes. Over a bowl, strain or squeeze the liquid from the grated potatoes using a cotton towel or cheesecloth; reserve liquid and set aside. Place drained potatoes into a mixing bowl.
- Pour off water from reserved potato liquid and keep the starch that collected on the bottom of bowl.
- To the bowl with the potatoes, add left over starch, fried bacon and onions with the bacon grease, the flour and eggs.
- Season generously with salt and black pepper to taste. Mix well.
- If the mixture is too loose, add a few tablespoons of flour. If too stiff, a bit of evaporated milk, or regular milk can be added. The mixture needs to be the right consistency to stuff into casings using your desired method.
- Stuff mixture into cleaned hog casings using a funnel or a sausage stuffer. Prick the casing in several spots so it doesn’t split while cooking.
- Place in a well greased baking pan with 1/4 cup water and bake at 350 F degree oven. about 50 to 60 minutes or until golden brown.