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Print this Recipe    Kishka

Kosher Stuffed Derma (Kishka)
Makes: 6 servings

9 feet clean beef casings (buy at a Kosher butcher if you can find one)
2 cup flour
1 cup matzo meal
1 1/2 tsp salt
1/4 tsp pepper
1 cup melted schmaltz (chicken fat) or chopped suet

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 tablespoon 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 refrigerate and then slice pieces about 1
inch thick and fry them--on both sides.)

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