Kishke Stuffed Derma Food

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.).

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.

VEGETABLE KISHKE

Steps:

• Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
• Remove to bowl.
• Add last 4 ingredients and mix well.
• Shape into a log on a large piece of foil or baking paper.
• Roll the foil down to seal.
• Freezes great at this point.
• Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
• This is pulled out and served separately.
• Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.