Kichka

Kichka (sometimes spelled Kishka) is a type of stuffed sausage or casing, popular in Ashkenazi Jewish cuisine, as well as Eastern European cuisines, particularly Polish, Russian, and Ukrainian. It's traditionally made from a casing (usually beef or synthetic) filled with a mixture of flour or matzah meal, schmaltz (rendered animal fat, often chicken or goose), onions, spices (such as salt, pepper, garlic, and paprika), and sometimes blood (though this is not kosher and is often omitted or replaced with other ingredients in Jewish versions). Vegetarian or vegan versions using vegetable shortening or oil instead of schmaltz are also common.

Kichka is typically baked or roasted until the casing is crisp and the filling is cooked through. It is often served as a side dish with meat or potatoes, or as a filling component of cholent, a slow-cooked stew traditionally eaten on the Sabbath.

Variations exist across different regions and family recipes. Some include ingredients like barley, potatoes, or carrots. The texture can range from soft and crumbly to more dense and cohesive. The flavor profile is generally savory and rich, depending on the specific ingredients and spices used.