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Kishke

Kishke recipe image
This traditional Kishke is a beloved Ashkenazi Jewish specialty that transforms simple ingredients into a hearty, comforting meal. The dish features a thick paste of flour, matzo meal, and chicken fat stuffed into beef casings, then boiled until tender. The real magic happens in the oven, where the casings are roasted alongside caramelized onions until the exterior is golden and crisp. It offers a unique texture contrastcrunchy outside, soft and savory within. Rich with paprika and black pepper, its an excellent side dish for holiday roasts or a satisfying main course for weeknight dinners. While it requires some patience, the result is deeply flavorful and worth the effort.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 719.0
Description
This traditional Kishke is a beloved Ashkenazi Jewish specialty that transforms simple ingredients into a hearty, comforting meal. The dish features a thick paste of flour, matzo meal, and chicken fat stuffed into beef casings, then boiled until tender. The real magic happens in the oven, where the casings are roasted alongside caramelized onions until the exterior is golden and crisp. It offers a unique texture contrastcrunchy outside, soft and savory within. Rich with paprika and black pepper, its an excellent side dish for holiday roasts or a satisfying main course for weeknight dinners. While it requires some patience, the result is deeply flavorful and worth the effort.
Ingredients
  • 3 Feet Beef casing
  • 1 cup Flour -- sifted
  • 1/2 cup Matzo or cracker meal
  • 1/4 cup Grated onion
  • 1 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1 cup Chicken fat
  • 2 Onions Sliced
Directions
  1. 1
    Rinse the beef casing in cold water and scrape the inside clean; cut the casing in half lengthwise if necessary to fit your stuffing funnel, and sew one end of each half shut.
  2. 2
    In a mixing bowl, combine the sifted flour, matzo meal, grated onion, salt, pepper, paprika, and 3/4 cup of the chicken fat until a thick, uniform paste forms.
  3. 3
    Stuff the mixture into the prepared casings, ensuring they are filled evenly but not overly tight, then sew the open ends securely.
  4. 4
    Submerge the stuffed casings in a pot of boiling salted water and cook gently for 1 hour.
  5. 5
    Drain the casings well and set them aside to cool slightly.
  6. 6
    Preheat the oven to 350F (175C).
  7. 7
    In a roasting pan, spread the remaining 1/4 cup of chicken fat and the sliced onions evenly across the bottom.
  8. 8
    Place the boiled casings on top of the onion bed in the roasting pan.
  9. 9
    Roast in the preheated oven for 1 1/2 hours, basting frequently with the pan juices and rendered fat until the casings are golden brown and crisp.
  10. 10
    Remove from the oven, let rest for 5 minutes, then slice and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 719.0kcal
% Daily Value *
Total Fat 25.3g39%
Saturated Fat 7.8g39%
Cholesterol 111.9mg38%
Sodium 7664.8mg320%
Total Carbohydrate 70.7g24%
Dietary Fiber 4.0g16%
Sugars 4.2g
Protein 45.2g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ashkenazi, beef casing, chicken fat, crispy, deli, flour, jewish, kishke, matzo meal, onions, roasted, savory, side dish, stuffed, traditional
Read it online: https://www.chefs-mate.com/recipe/kishke/