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Kishka

 

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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 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 themon both sides.)

 

Kishka (food) - Wikipedia, the free encyclopediaFile:Jewish Kishka.jpg - Wikimedia CommonsKishka (food) - Wikipedia, the free encyclopediaKnish and kishka at Brent's | The LA BeatGluten Free Kishka KugelKishka - $6.00 : Cafe Chabad, Kosher Food At its BestJewish kishka the cream of sausages | Toronto StarMy Five: Favorite

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