Make and share this Kishke recipe from Food.com.
Provided by AniSarit
Categories European
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
- Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
- In a skillet melt the chicken fat and in this saute the onions until browned.
- In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
- Stuff each section of the casing loosely with this filling and sew the second end closed.
- Rinse off any flour that adheres to the surface.
- Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
- To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.
Nutrition Facts : Calories 82.7, Fat 5.3, SaturatedFat 1.6, Cholesterol 4.4, Sodium 20.1, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 1.1
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