Stuffed Capon Skin Similar To Stuffed Kishka Recipes

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STUFFED KISHKA: (KOSHER STUFFED DERMA)



Stuffed Kishka: (Kosher Stuffed Derma) image

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: [email protected]

Provided by Alan Leonetti

Categories     Beef Organ Meats

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 11

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 melted schmaltz (chicken fat) or 1 cup chopped suet
1/2 cup grated carrot
1 small onion, grated
1 teaspoon poultry seasoning

Steps:

  • 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.).

Nutrition Facts : Calories 543.6, Fat 34.9, SaturatedFat 10.3, Cholesterol 29, Sodium 1756, Carbohydrate 49.9, Fiber 2.3, Sugar 1.2, Protein 6.4

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