kishki potato sausage

Coal Region Kishki (aka Potato Sausage)

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!

Getting stuffed

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.

Finding casings

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)

Recipe by Lori Fogg, A Coalcracker In The KitchenCourse: 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.