Stuffed Kishka (Kosher Stuffed Derma)

⏱ 270 mins 🍽 6 serving(s) 🏷 Beef Organ Meats

This is a classic preparation for stuffed kishka, a traditional dish using beef casings. The casings are filled with a savoury stuffing of flour, matzo meal, schmaltz, and vegetables. After an initial boil, they are simmered for 3 hours and then browned to finish. The result is a richly flavoured, hearty dish perfect for a special meal. The recipe yields six servings and requires about 4.5 hours to prepare and cook from start to finish.

Stuffed Kishka (Kosher Stuffed Derma)

Ingredients

  • 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

Method

  1. Rinse the beef casings thoroughly using cold water, then cut them into 12 inch pieces.
  2. Use white sewing thread to securely tie one end of every 12 inch length.
  3. Carefully turn each piece of casing inside out.
  4. Mix the flour, matzo meal, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, melted schmaltz, grated carrot, grated onion, and 1 teaspoon poultry seasoning in a bowl. You can add more poultry seasoning if desired.
  5. Loosely pack the stuffing mixture into each casing, then tie the open end closed with thread.
  6. Place the stuffed casings into a pot of rapidly boiling water and cook for 10 minutes.
  7. Take the kishka from the pot and drain the water away.
  8. Once they are cool enough to touch, use the dull side of a knife to scrape any fat from the outside of the casings.
  9. Put the kishka into a fresh pot containing about a gallon of rapidly boiling water with 1 tablespoon salt and 1 teaspoon pepper added.
  10. Lower the heat so the water simmers gently and cook, without a lid, for 3 hours.
  11. Lift the kishka from the simmering water.
  12. Place them around a roasting joint or poultry and allow them to brown for about 1 hour.
  13. Alternatively, you can chill the kishka, slice it into 1 inch thick pieces, and fry each side until browned.

Nutrition (per serving)

Sodium1756000 mg

Recipe details

CategoryBeef Organ Meats
AuthorAlan Leonetti