Halupki (Cabbage Rolls) PHOTO

A Coalcracker in the Kitchen

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 into 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.

Read the whole article and find the recipe on A Coalcracker in the Kitchen