Wednesday, February 13, 2013

Kishke, Kishka, aka Stuffed Derma

Kishke also known as stuffed derma, is a Jewish dish traditionally made from beef intestine (casing) stuffed with flour or matzo meal, schmaltz and spices. In modern cooking, edible synthetic casings often replace the beef intestine. Kishke is a common addition to Ashkenazi-style cholent.

Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes.

The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.

Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă Silesian krupńok; Yiddish kishke; Hebrew קישקע; Russian Кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain.

The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means "gut" or "intestine."

Kishke Recipe

3 feet Beef casing
1 cup Flour sifted
1/2 cup Matzo
or cracker meal
1/4 cup Grated

1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
1 cup Chicken fat
2 Onions sliced
One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. Similar to black pudding, it is traditionally served at breakfast.

Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients. There are also vegetarian kishka recipes.

The sausages are popular in areas of the Midwestern United States, where many Poles emigrated. There are numerous mail order companies and delis that sell various kishkas. As blood is often used as an ingredient, kishkas are considered an acquired taste.
  • Wash the casing in cold water and scrape the inside. Cut casing in half and sew one end of each half.
  • Blend well the flour, meal, grated onion, salt, pepper, paprika and 3/4 cup of the fat. Stuff the casings and sew the open ends. Cook in boiling salted water 1 hour. Drain.
  • Spread the remaining fat and the sliced onions in a baking dish. Arrange the kishke over it. Roast in a 350 degree oven 1 1/2 hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be served. Slice and serve.
  • Serves 8 to 10.
[This recipe courtesy of Foodista via Creative Commons]

Text Credits: Wikipedia || Foodista
Image Credit: Wikimediacommons

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