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CHISLIC. The South Dakota Meat Phenomenon. What the Heck is Chislic???. Chislic is a dish virtually unknown outside of the beautiful state of South Dakota. Chislic is thought to be derived from the German Variation of shashlik, which is a version of the shish kebab.
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CHISLIC The South Dakota Meat Phenomenon
What the Heck is Chislic??? • Chislic is a dish virtually unknown outside of the beautiful state of South Dakota. • Chislic is thought to be derived from the German Variation of shashlik, which is a version of the shish kebab. • Chislic’s arrival in America has been traced to John Hoellwarth, who arrived in South Dakota in the 1870s in Hutchinson County.
Ingredients • Meat!!! • Chislic is simply cubed red meat. • The kind of meat varies from lamb or sheep, beef, deer or bison (of course), and even duck or goose!
Cooking Methods • Sometimes the meat is marinated. Anything from a heavily seasoned Worcestershire based sauce to a combination of Italian and French dressing. • Chislic is most often deep-fried, but it can also be grilled. • Most commonly seasoned with any type of salt. • Sometimes served with dipping sauces. • Served either on a skewer or with toothpicks.
Preparation • Cut meat into bite-size cubes. • Cook to desired degree of doneness. Generally, chislic is not overcooked, and served medium to medium rare, you want a warm pink inside. • Set on a paper towel to remove grease and cool. • Serve and enjoy.
Regional Preferences • In the Pierre area, you will most often get a marinated meat, dipped in batter and deep-fat fried. • A popular alternative to Rocky Mountains oysters. • In the Sioux Falls area, chislic is usually deep fried mutton. Often served with salt, soda crackers and hot sauce. • In the southeastern South Dakota communities of Menno and Freeman, chislic is generally prepared deep-fried. Almost always lamb. Wild game Chislic is also popular. It is traditionally seasoned with garlic salt and eaten with soda crackers.
