Kishke (Stuffed Derma)

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash and clean the beef casing inside and out.
  • Scrape off fat with dull knife.
  • Cut into 8 inches lengths.
  • Sew up one end of each section.
  • Preheat oven to moderate 350 degrees F.
  • In a small skillet melt the chicken fat and saute the onions until lightly browned.
  • In a mixing bowl, sift together the flour, salt and pepper.
  • Add the bread crumbs and melted chicken fat with the onions.
  • Mix well and loosely stuff each section of the beef casing.
  • (Be careful not to over stuff.) Sew up the other end.
  • Shake and rinse off any flour from the surface.
  • Immerse in boiling water for 3-5 minutes and drain.
  • Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
  • Baste frequently with the pan drippings.
  • VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
  • For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.
Advertisement