Prep 30 mins
Cook 2 hrs
I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.
- 24 inches beef casings
- 1⁄4 cup chicken fat
- 1 medium onion, minced
- 3⁄4 cup flour
- salt and pepper, to taste
- 2 tablespoons matzo meal or 2 tablespoons coarse breadcrumbs
- boiling salt water
- Wash and clean the beef casing inside and out.
- Scrape off fat with dull knife.
- Cut into 8 inches lengths.
- Sew up one end of each section.
- Preheat oven to moderate 350 degrees F.
- In a small skillet melt the chicken fat and saute the onions until lightly browned.
- In a mixing bowl, sift together the flour, salt and pepper.
- Add the bread crumbs and melted chicken fat with the onions.
- Mix well and loosely stuff each section of the beef casing.
- (Be careful not to over stuff.) Sew up the other end.
- Shake and rinse off any flour from the surface.
- Immerse in boiling water for 3-5 minutes and drain.
- Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
- Baste frequently with the pan drippings.
- VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
- For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.
I have to try this! I love kishke.. thanks for the post mirj!!!!