RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kishke (Stuffed Derma) #2 - meat
Richard Gans wrote: > > I would like to find kishke that is still made the old way using a > natural casing. All I can find today is made with plastic casings and is > terrible compared to what I remember. Is there a source anywhere that > will ship frozen kishke made in the old style. Why don't you make it yourself - get the casings from your Butcher he will order them for you - unfortunately, you will still have to clean them --Tell him how many feet you want - or use the neck skin from a whole chicken - stuff the skin and sew it up - that's what my Mother and Grandmother did - KISHKE source: Love and Knishes by Sara Kasdan (a Fawcett book circa 1967) serves 9 9 feet of clean beef casings 2 cups flour 1 cup matzo meal 1 1/2 tsp salt 1/4 tsp pepper 1 cup melted schmaltz or chopped suet salt and pepper Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casing inside out. Combine flour, matzo meal, seasonings, and schmaltz or suet. Fill each casing loosely with this stuffing and tie remaining end. Drop into rapidly boiling water and boil 10 minutes. Drain. When cool enough to handle, scrape fat off casings with the dull edge of a knife. Drop into rapidly boiling water (about a gallon) to which has been added 1 teaspoon salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3 hours. Remove from water. Brown for 1 hour around a roast or roasting poultry.
