Cooking Recipe Kishka
Recipe Ingredients
Directions
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.)