Stuffed Kishka: (Kosher Stuffed Derma) Recipe #92273
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: AlanLeonetti@q.com
4½ hours | 30 min prep
SERVES 6
- 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 chopped suet
- 1/2 cup grated carrot
- 1 small onion, grated
- 1 teaspoon poultry seasoning
- 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.).
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 92273 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars