I even just asked my Tato about this (who learned to cook from his mother, the best cook in the world). Add salt and pepper to taste. Cut in 4" pieces. A nice alternative to frying can be grilling Kiszka – do not remove casing, just cut the ring into chunks and place on the grill for about 15 min. Fortune theme by Pixel Union, powered by BigCommerce. I like it crispy, which is why I cook it on high. Kaszanka is most certainly not for eating raw 'like any cold cut'. I purchase my KISZKA from Andies deli in Chicago and have it shipped to me in Idaho.. That's how I've had it since I was a kid. I then add it all to a bowl of hot, buttered egg noodles and toss. To make 6 inch pancakes, add about 1/4 cup of the potato mixture to oil and spread it out into a circle, for smaller, bite-sized pancakes, spoon a tablespoon of the mixture into the oil and spread into a circle. If you have a good natural kraut, like Polish kapusta, just drain, and add to kraut to the seeds, cook just enough to dry it out a bit, not to brown it. take the skin off before frying. Admittedly a nip of 50% wódka is highly recommended to promote digestion. Normally it would come in a ring, but I still remember one time as a kid 40+ years ago we were at my great aunt's house and she brought one one warm from the market and it reminded me of a beating heart. I serve it on toast or a roll. The potato mixture will separate a bit, so always give it a stir before spooning into the pan. Add the caraway seeds and just a little oil to a pan and cook over medium heat for a couple of minutes. Serve hot (serving straight from the pan is popular!) Just cut off a chunk and go. Kiszka is a lot like pieces of meat and barley all mixed up with jello and stuffed in a sausage skin...........you wouldn't grill that and expect it to stay together, would you? Let Kiszka melt, move with a fork so it does not get burned. and Illif in Denver Coloradoa has Kishka and many other Polish Sausages and various Polish Products... Just google it for the actual address! It comes in natural casing in rings recognizable for its dark brown color. My Polish families live in Omaha..Fry it uncased with chopped green onions.. From frozen state, cover the bottom of a pan with vegetable oil; bake 350F for 30-40 minutes. Remove the casing from the kaszanka and slice. Over high/medium-high heat, add oil, about 1/4 inch (.5 cm) deep to a frying pan. When I do cook Kiszka I like to sauté some onions in a small amount of oil, then add 3/4 inch slices of the Kiszka (about 1/2 the link) and cook till the casing starts to come lose and easy to remove. I either put a slice of American cheese on it (while in the pan) or I put ketchup on it. Kiszka (as made and eaten here in Poland) and kaszanka are very different things by the way. It comes in natural casing in rings recognizable for its dark brown color. He said "Yuuuuck!" It is already cooked and just needs a few minutes to heat it up. It reminded me of a song sung by the leader of a Chicago polka band about 50 years ago; his name was Frank Wojnarowski and the song was entitled 'Who Stole the Kiszka'. Cook over medium high heat for about 5 minutes (kaszanka is already pasteurized), turning occasionally. If you wonder how to cook Polish sausage, this post will help you. The sausage is great and I really like how it is packaged and shipped, especially in the warmer months. It works with the potato filled Polish kiszka too. I've also never heard of eating it raw. I think that's how the French sometimes cook their version of kaszanka. I flip it a few times and mash it up to get most of it crispy. It must be cooked first and can only then be eaten cold. To each their own. How well Polish immigrants and Polish Americans (including those who speak Polish) get along. It tastes best served with a side of beets and horseradish or plain horseradish or horseradish cream.