Potato kishka appeared in the national cuisine in the 19th with the spread of potato (bulba), which is called "the second bread" in Belarus. The prototype of the potato kishka was even more ancient dish – sausage made from blood and buckwheat stuffed into pork intestine (kryvyanaya kishka). By the way, according to a legend, the influential noble family Kiszka got their name because the founder of the dynasty was very fond of the sausage. There are also recipes of kishka without blood, with cooked pork.
The sausage made from grated potatoes and pork (bacon and/or meat) became very popular among Belarusians as a delicious, affordable and nourishing dish.
For four servings you will need:
1 big onion
50cm natural casing
1.6kg peeled potatoes
salt and pepper
50g vegetable oil
For the sauce:
100g sour cream
1 small garlic clove
two sticks of dill
Grate the potatoes and onions, chop the meat into medium-size cubes, mix the ingredients and add flour, salt and pepper.
It is pretty easy and fast to fill in the casing. However, you need to make sure that the ingredients spread evenly along the casing, without hollows and cavities.
The sausage should be put into an oiled frying pan and baked in the over until ready at the temperature of 160° C.
To cook the sauce, add garlic, chopped dill and a bit of salt and sugar to the sour cream.