An easy, great tasting and healthier version of kishka. I like to double and triple the recipe; it freezes very well. All I do is put it in the chulent before Shabbos. You can bake the rolls or freeze and then place them to cook in the chulent- both ways work.
2 stalks celery
1 large onion
¾ cup oil
1½ cup flour
1 tsp paprika
1¼ tsp salt
Blend vegetables and oil in blender or use hand blender. Add flour and spices. Mix well.
Roll airtight in aluminum foil. Can use parchment paper if preferred. You can freeze at this point, or bake at 350 for 1 hour. If frozen after baked, just place in cooked chulent, or place raw and cook as chulent cooks.