Stuffed Kishka: (Kosher Stuffed Derma)

READY IN: 4hrs 30mins
Recipe by Alan Leonetti

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:

Top Review by slinow

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.

Ingredients Nutrition

  • 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 12 teaspoons salt
  • 1 tablespoon salt (for boiling)
  • 14 teaspoon pepper
  • 1 teaspoon pepper (for boiling)
  • 1 cup melted schmaltz (chicken fat) or 1 cup chopped suet
  • 12 cup grated carrot
  • 1 small onion, grated
  • 1 teaspoon poultry seasoning


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

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