Kishke Stuffed Derma Recipes

STUFFED KISHKA: (KOSHER STUFFED DERMA)

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.).

HOW TO MAKE KISHKE

Steps:

• Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine. Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally. Add garlic and paprika and continue cooking for another 3 minutes. Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper. Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil. Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. Slice and serve or add to cholent.

VEGETABLE KISHKA

Steps:

• Blend and process celery, carrots, onion and oil.
• Combine blended mixture with remaining ingredients.
• Shape into roll, wrap in aluminium foil.
• Bake for one and a half hours at 350 degrees Fahrenheit.

KISHA/STUFFED DERMA

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.

KISHKE (STUFFED DERMA)

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.

KISHKE (STUFFED DERMA)

Steps:

• Char the liver over charcoal or under a gas or electric broiler to kosher. Cut the liver into ¼ inch cubes. If used, boil the lung in water for ½ hour. Cool and cut into ¼ inch cubes. In a large bowl, mix together well the liver, lung (optional), Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. Sew up the opening. On the bottom of a large pan, put the celery, onion, bay leaves, Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately.