Stuffed Kishka: (Kosher Stuffed Derma)
photo by astrojet990
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 108 inch clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
- 473.18 ml flour
- 236.59 ml matzo meal
- 7.39 ml salt
- 14.79 ml salt (for boiling)
- 1.23 ml pepper
- 4.92 ml pepper (for boiling)
- 236.59 ml melted schmaltz (chicken fat) or 236.59 ml chopped suet
- 118.29 ml grated carrot
- 1 small onion, grated
- 4.92 ml poultry seasoning
directions
- Wash casings in cold water and cut into 12 inch lengths.
- Tie one end of each length tightly with white sewing thread.
- Turn casings inside out.
- Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
- Fill each casing loosely with this stuffing and tie the remaining end.
- Drop into rapidly boiling water and boil 10 minutes.
- Drain.
- When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
- Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
- Reduce heat and simmer, uncovered for 3 hours.
- Remove from water.
- Brown for about 1 hour around a roast or roasting poultry.
- (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).
Reviews
-
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.
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.