Kishke, also known as derma, is a traditional Ashkenazi Jewish sausage made primarily from flour or matzo meal, rendered poultry fat (schmaltz), onions, and a blend of spices such as black pepper, paprika, and garlic. The mixture is traditionally stuffed into a beef intestine casing; however, modern preparations often use synthetic casings or baking pans. Kishke is commonly served as a standalone side dish or integrated into cholent, a slow-cooked Sabbath stew.
Variations are found in Eastern European cuisine, where it is referred to as krupnik or krupniok — terms more broadly applied to grain-based sausages, sometimes including barley or buckwheat. Kishke developed both as a means to utilize scraps and inexpensive ingredients, and as a way to comply with kosher dietary requirements that restrict the use of pork casings.