Stuffed Kishka Kosher Stuffed Derma 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

KISHKE (STUFFED DERMA)



Kishke (Stuffed Derma) image

I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.

Provided by Mirj2338

Categories     European

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

24 inches beef casings
1/4 cup chicken fat
1 medium onion, minced
3/4 cup flour
salt and pepper, to taste
2 tablespoons matzo meal or 2 tablespoons coarse breadcrumbs
boiling salt water

Steps:

  • 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.

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Top Asked Questions

What is kosher kishka?
Kosher kishka recipes omit animal blood and pork products. Kishke, also known as stuffed derma (from German Darm, "intestine"), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices. In modern cooking, synthetic casings often replace the beef intestine.
Can I use kishka stuffing and Capon skin?
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] Join the conversation! AMT. PER SERVING % DAILY VALUE Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread.
How to cook kishka?
Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces. Kishka can be frozen.
What is kishka made of?
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. Ingredients (7)

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