And they even put my question on their website. Oh, and kishka is also apparently the name of a hair salon.
From: Kosher .com
Subject: RE: Kishka Questions
Date: Thursday, April 30, 2009, 2:19 PM
Q. What are some ways I can cook frozen kishka? Also, do you have the nutritional information?
Adding a frozen loaf of kishka to chulent is probably the most popular method of preparing kishka. But it isn’t the only technique.
As a flavor enhancer, kishka adds an old-world feel to practically any baked casserole dish like rice pilaf or tzimis. Kishka is conventionally used as stuffing for chicken, either filling the cavity of a whole bird, or tucked in between the skin and flesh of chicken pieces.
A few years ago, I enjoyed an upscale version of chicken stuffed with kishka. The cook, who is a kishka fanatic, spread a few tablespoons of defrosted kishka on each cutlet, which she rolled up and covered with a square of puff pastry. She brushed an egg wash over the puffy pastry and baked them for about 30 minutes in a 350 oven.
Kishka can also be fried, with the casing on or off, in a lightly oiled frying pan. Or, consider cooking kishka in a pot of salted water or baked in a 350 degree oven until warm throughout, about 1 ½ to 2 hours. No need to defrost it, just throw it in frozen.
When kishka isn’t served with the food in which it’s cooked, you may want to make flour-thickened gravy from the pan juices. Simply transfer the cooking juices to a small skillet placed over a medium flame. Add margarine. Once melted, sprinkle a few tablespoons of flour and quickly whisk until thick. Serve with the kishka.
When it comes to nutritional information, for a 2 ounce serving of a typical loaf of frozen fleishig kishka, there are 190 calories, 12 grams of fat, half of which are saturated.