Kishke

Yield: 8 servings

Measure Ingredient
3 \N Feet Beef casing
1 cup Flour -- sifted
½ cup Matzo or cracker meal
¼ cup Grated onion
1½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika
1 cup Chicken fat
2 \N Onions -- sliced

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 ¾ 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 1½ hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be serv Recipe By : Jennie Grossinger - "The Art Of Jewish

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