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    You are in: Home / Recipes / Stuffed Kishka: (Kosher Stuffed Derma) Recipe
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    Stuffed Kishka: (Kosher Stuffed Derma)

    Stuffed Kishka:  (Kosher Stuffed Derma). Photo by Chef #263523

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Alan Leonetti's Note:

    This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: AlanLeonetti@q.com

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    Ingredients:

    Servings:

    Units: US | Metric

    • 108 inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
    • 2 cups flour
    • 1 cup matzo meal
    • 1 1/2 teaspoons salt
    • 1 tablespoon salt (for boiling)
    • 1/4 teaspoon pepper
    • 1 teaspoon pepper (for boiling)
    • 1 cup melted schmaltz (chicken fat) or 1 cup chopped suet
    • 1/2 cup grated carrot
    • 1 small onion, grated
    • 1 teaspoon poultry seasoning

    Directions:

    1. 1
      Wash casings in cold water and cut into 12 inch lengths.
    2. 2
      Tie one end of each length tightly with white sewing thread.
    3. 3
      Turn casings inside out.
    4. 4
      Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
    5. 5
      Fill each casing loosely with this stuffing and tie the remaining end.
    6. 6
      Drop into rapidly boiling water and boil 10 minutes.
    7. 7
      Drain.
    8. 8
      When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
    9. 9
      Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
    10. 10
      Reduce heat and simmer, uncovered for 3 hours.
    11. 11
      Remove from water.
    12. 12
      Brown for about 1 hour around a roast or roasting poultry.
    13. 13
      (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

    Ratings & Reviews:

    • on April 21, 2009

      Haven't tried it as yet but this is the best recipe I've seen as yet. Cannot find a Kosher Butcher shop where I live to buy the casing so I'll prepare it by rolling the stuffing in aluminum foil boiling it for about 3 hours and then if it doesn't fall apart from boiling it brown it in the oven for about 15 minutes at a time watching very closely.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Kishka: (Kosher Stuffed Derma)

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.5
     
    Calories from Fat 314
    57%
    Total Fat 34.9 g
    53%
    Saturated Fat 10.3 g
    51%
    Cholesterol 29.0 mg
    9%
    Sodium 1756.0 mg
    73%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.1 g
    4%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    casings

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