Stuffed Kishka: (Kosher Stuffed Derma)

1. 1

   Wash casings in cold water and cut into 12 inch lengths.

2. 2

   Tie one end of each length tightly with white sewing thread.

3. 3

   Turn casings inside out.

4. 4

   Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.

5. 5

   Fill each casing loosely with this stuffing and tie the remaining end.

6. 6

   Drop into rapidly boiling water and boil 10 minutes.

7. 7

   Drain.

8. 8

   When cool enough to handle, scrape fat off the casings with the dull edge of a knife.

9. 9

   Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.

10. 10

    Reduce heat and simmer, uncovered for 3 hours.

11. 11

    Remove from water.

12. 12

    Brown for about 1 hour around a roast or roasting poultry.

13. 13

    (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

* Per serving · 4 servings · Values may vary.