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Potato sausage

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:

  • 200g pork
  • 1 big onion
  • 50cm natural casing
  • 1.6kg peeled potatoes
  • 50g flour
  • 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.

Alexander Lobanov, the chef at Pan Khmelu Cook’s advice

As is known, peeled and grated potatoes change their color soon. In order to preserve the natural color of the potatoes, add onions to them.


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