Stuffed Kishka: (Kosher Stuffed Derma)

By DreiFromBK

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: [e-mail]

Ingredients

• 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 1/2 teaspoons salt
• 1 tablespoon salt (for boiling)
• 1/4 teaspoon pepper
• 1 teaspoon pepper (for boiling)
• 1 cup meltedschmaltz (chicken fat) or 1 cup chopped suet
• 1 cup chopped suet
• 1/2 cup grated carrot
• 1 small onion, grated
• 1 teaspoon poultry seasoning

Details

Servings 6
Preparation time 30mins
Cooking time 270mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 30 mins

Total Time: 4 1/2 hrs

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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