| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef, Jewish |
6 |
Servings |
INGREDIENTS
| 9 |
|
Feet of clean beef casings. (Buy at a Kosher butcher if you can find one) |
| 2 |
c |
Flour |
| 1 |
c |
Matzo meal (available at local supermarket) |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Melted schmaltz (chicken fat) or chopped suet |
INSTRUCTIONS
Kishka
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 casings inside-out.
Combine flour, matzo meal, seasonings and schmaltz or suet. 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 has been added 1 tblspn
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. (You can also refigerate and then slice pieces about 1 inch thick
and fry them--on both sides.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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