📝 About This Recipe
A cornerstone of the Shabbat table, Kishke (or Stuffed Derma) is a rich, savory sausage-style delicacy that embodies the heart of Eastern European Jewish comfort food. Traditionally made with beef casing and a flavorful stuffing of matzah meal, schmaltz, and aromatics, it develops a crispy exterior and a melt-in-your-mouth interior when slow-cooked. This recipe delivers a deep, umami-rich flavor profile that bridges the gap between a savory pudding and a rustic stuffing.
🥗 Ingredients
The Casing
- 2 feet Synthetic or Natural Beef Casing (cleaned thoroughly; can substitute with parchment paper and foil for 'naked' kishke)
The Filling Base
- 2 cups Matzah Meal (medium grind preferred)
- 1/2 cup All-purpose Flour (helps bind the texture)
- 3/4 cup Rendered Chicken Fat (Schmaltz) (melted; do not substitute with oil for authentic flavor)
Aromatics and Vegetables
- 2 large Yellow Onions (very finely grated or processed to a pulp)
- 2 medium Carrots (finely grated)
- 1 Celery Stalk (finely grated)
- 3 cloves Garlic (minced into a paste)
Seasoning and Liquid
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Freshly Ground Black Pepper
- 1.5 tablespoons Sweet Paprika (provides the signature reddish-brown color)
- 1/4 cup Beef or Chicken Stock (only if mixture is too dry)
👨🍳 Instructions
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1
If using natural beef casings, soak them in cool water for 30 minutes, rinsing the inside by running water through them to ensure they are perfectly clean.
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2
In a large mixing bowl, combine the matzah meal, flour, kosher salt, black pepper, and sweet paprika. Whisk together until the spices are evenly distributed.
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3
Grate the onions, carrots, and celery using the finest holes of a box grater or a food processor until they reach a pulpy consistency. It is vital to include the juices from the vegetables.
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4
Create a well in the dry ingredients and pour in the melted schmaltz, the vegetable pulp, and the minced garlic.
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5
Using a sturdy spatula or your hands, mix the ingredients until a thick, paste-like dough forms. It should be moist enough to hold together but not runny; if it’s too crumbly, add stock one tablespoon at a time.
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6
Tie one end of the casing securely with kitchen twine. Using a wide-mouth funnel or a piping bag without a tip, gently stuff the casing with the mixture.
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7
Crucial Step: Do not pack the casing too tightly. The matzah meal will expand during cooking; leave enough slack so the casing feels soft to the touch, or it will burst. Tie off the other end.
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8
If not using casings, divide the dough into two portions, roll them into logs, wrap tightly in parchment paper, and then double-wrap in aluminum foil.
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9
Prick the stuffed casing in several places with a thin needle to allow steam to escape during the cooking process.
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10
Place the kishke in a roasting pan. For the best flavor, place it directly on top of a bed of sliced onions or alongside a beef brisket or in a Cholent (Shabbat stew).
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11
Bake at 325°F (165°C) for about 2 to 2.5 hours. Baste the kishke every 45 minutes with pan juices or a little extra melted schmaltz to keep the skin supple and golden.
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12
The kishke is done when it is firm to the touch and the exterior has turned a deep, mahogany brown.
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13
Remove from the oven and let it rest for at least 15 minutes before slicing. This allows the filling to set so it doesn't crumble when cut.
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14
Slice into 1-inch thick rounds and serve warm.
💡 Chef's Tips
For the most authentic flavor, use homemade schmaltz with 'gribenes' (fried onion/skin bits) mixed in. Never overstuff the casings; the filling expands by nearly 20% and will cause a 'kishke explosion' if too tight. If you prefer a crispier skin, pan-fry the individual slices in a little schmaltz for 1 minute per side before serving. To make it vegetarian (Pareve), use solid vegetable shortening or coconut oil and vegetable broth, though the flavor will be less traditional. You can freeze unbaked kishke for up to 3 months; just thaw in the fridge before roasting.
🍽️ Serving Suggestions
Serve as a side dish to a slow-cooked Beef Brisket with plenty of gravy. Tuck the kishke into a Shabbat Cholent (overnight stew) to let it absorb the rich meaty juices. Pair with a side of sweet Tzimmes (honey-glazed carrots and prunes) for a classic flavor contrast. Enjoy with a dollop of prepared red horseradish for a spicy kick that cuts through the richness. Serve alongside a glass of dry red kosher wine, such as a Cabernet Sauvignon.