Kishke (stuffed derma)

5 servings

Ingredients

Quantity Ingredient
KISHKE (STUFFFED DERMA)
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3 eaches Ft Narrow or 1 ft. large Beef Casings
⅞ cup All-Purpose Flour; sifted
4 eaches Tb Farina
1 teaspoon Paprika
¾ teaspoon Salt
⅛ teaspoon Pepper
⅔ cup Finely Ground Raw Chicken Fat or Suet
1½ each Tb Onion; grated
⅛ teaspoon Garlic Powder

Directions

When the casings come from the market, carefully remove all bits of fat without tearing the casings, and clean thoroughly. Cut narrow casings into 12 inch lengths for easier handling. Turn casings inside out and throughly clean the insides. Mix all remaining ingredients until well-blended. Sew up one end of each casing, and fill lightly with the stuffing (the casings are stuffed inside-out). Do not pack tightly, as the stuffing swells on cooking. Sew up the other end of each casing. Place in boiling water to cover, then cook over low heat for 45 minutes. Drain and examine carefully to be sure they are thoroughly clean. At this point the kishke may be cooled and frozen for future use, or it may be roasted at once. To roast, melt ¼ cup of chicken fat in a shallow roaster, and arrange 2 large, sliced onions evenly in it. Prick the kishke all over with a needle and place on the onions. Roast at 350F for 1 hour, until well-browned.

Baste twice with the fat in the pan. Cut into pieces and serve with Jewish Style Roast or Tzimmes. Serves 5-6. Stuffed Helzel: The skin of any type of poultry may be stuffed and cooked in the same way as Kishke, but it is not necessary to turn it inside out. About ½ of the above stuffing will be needed. Roat with fowl. From: The Original Jewish Cookbook by Mildred G. Bellin Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-12-95

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