Stuffed Kishka: (Kosher Stuffed Derma)

Recipe by Alan Leonetti
READY IN: 4hrs 30mins


  • 108
    inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
  • 2
    cups flour
  • 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


  • 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.).