kishki potato sausage

Coal Region Kishki (aka Potato Sausage)

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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)
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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.

Ingredients

  • 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

Directions

  • 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.