I'm 56. My grandmother also used to put the kishke paste right into the chulent, on top, over to the side. It would solidify on its own. One can also make a sausage type kishke by wrapping it in parchment paper, making a sausage and placing it right into the chulent. Also, as far as I know the only difference between a "meat" kishke and a parve one, is the fat that is used. Traditional kishke is made with rendered beef suet and stuffed into a beef casing. That's it. Instead of beef suet one can use schmalz. And, of course, like you have done, one can use a vegetable oil.
Guys...choose the vegetable oil you use carefully...the commercial stuff is inflammatory and doesn't belong in a healthy kitchen. Do a search for "healthy oils"...organic EVOO (extra virgin olive oil) is at the top of everyone's list. We use it for everything culinary.
These dishes are very flexible. Each May modify as one appreciates and likes. Personally I make a bit healthier cholent. As far as Kishke. Well I do a matzah ball recipe. Leave it in the fridge a bit. Then make tiny (golf ball size) n drop it in the cholent too cook hours on end. Enjoy. Sabbatical salutation my friends
I'm 56. My grandmother also used to put the kishke paste right into the chulent, on top, over to the side. It would solidify on its own. One can also make a sausage type kishke by wrapping it in parchment paper, making a sausage and placing it right into the chulent.
Also, as far as I know the only difference between a "meat" kishke and a parve one, is the fat that is used. Traditional kishke is made with rendered beef suet and stuffed into a beef casing. That's it. Instead of beef suet one can use schmalz. And, of course, like you have done, one can use a vegetable oil.
Guys...choose the vegetable oil you use carefully...the commercial stuff is inflammatory and doesn't belong in a healthy kitchen. Do a search for "healthy oils"...organic EVOO (extra virgin olive oil) is at the top of everyone's list. We use it for everything culinary.
These dishes are very flexible. Each May modify as one appreciates and likes.
Personally I make a bit healthier cholent. As far as Kishke. Well I do a matzah ball recipe. Leave it in the fridge a bit. Then make tiny (golf ball size) n drop it in the cholent too cook hours on end. Enjoy. Sabbatical salutation my friends