Kishke

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READY IN: 2hrs 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 3
    feet beef casings (1 meter)
  • 12
  • 1
    large onion, chopped finely
  • 1
    cup flour
  • salt and pepper
  • 12
    cup dried breadcrumbs
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DIRECTIONS

  • Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
  • Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
  • In a skillet melt the chicken fat and in this saute the onions until browned.
  • In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
  • Stuff each section of the casing loosely with this filling and sew the second end closed.
  • Rinse off any flour that adheres to the surface.
  • Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
  • To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.
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