Kishka Sausage
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A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted. Commonly considered to be a traditional Jewish food, this sausage is now produced in many areas with an edible synthetic casing and filled with a variety of ingredients. This sausage is produced in many different cultural regions with various ingredients and casings. As a Russian sausage, it is commonly made with flour, butter and spices mixture and boiled in a chicken broth and then stuffed into a chicken skin casing made from a chicken's neck. As a Polish-American sausage it may be referred to as kishka, which combines blood, beef and barley made into a sausage that is often served as a breakfast sausage. When produced as a Hungarian sausage, kishka typically contains rice as well as other ingredients. Other names for this sausage that may be used are kiska, kiske, kiszka, der ma, and stuffed derma.
Kishka sausage
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Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids.
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An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.
A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.
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