Best Stuffed Kishka Kosher Stuffed Derma Recipes

Stuffed Kishka: (Kosher Stuffed Derma) image

Provided by Alan Leonetti

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

Stuffed Derma (Kishka) | Kosher and Jewish Recipes image

Provided by @MakeItYours

Number Of Ingredients 8

6 feet Kosher beef casings (from your butcher)
2 cups all purpose flour sifted
2/3+ cup chicken fat
1 medium onion, grated
2 1/2 tsp. Kosher salt, divided
1/2 tsp. black pepper
1 tsp. paprika
1/2 cup grated carrots

Steps:

In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
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. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.