Stuffed Kishka: (Kosher Stuffed Derma)

"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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photo by astrojet990 photo by astrojet990
photo by astrojet990
photo by astrojet990 photo by astrojet990
Ready In:
4hrs 30mins
Ingredients:
11
Serves:
6
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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
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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.).

Questions & Replies

  1. how do you stuff the casing by hand?
     
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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

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.
 
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