Kishke

Recipe Ingredients

3		Feet Beef casing
1 cup	62g / 2.2oz	Flour - sifted
1/2 cup	118ml	Matzo or cracker meal
1/4 cup	15g / 0.5oz	Grated onion
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Paprika
1 cup	62g / 2.2oz	Chicken fat
2		Onions - sliced

Recipe Instructions

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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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