Stuffed derma, or kishke, is a traditional side dish made with a few simple ingredients. The classic preparation uses beef intestine stuffed with a mixture of vegetables, but if you buy commercially produced kishke, it probably comes in a plastic casing similar to that used on pre-made polenta. You can replicate the sausagelike shape of the classic presentation with aluminum foil.
Things You'll Need
- Matzo meal or breadcrumbs
- Shortening, oil or chicken fat
- Aluminum foil
Preheat the oven to 350 degrees Fahrenheit.
Finely chop a medium-size onion in the food processor or by hand. The onion imparts most of the flavor to the stuffed derma -- if you prefer larger chunks of onion, pulse the onion in the food processor rather than grinding it.
Add salt and pepper or paprika to taste; about a half a cup of melted shortening, oil or chicken fat; and about a cup of flour. Add a few tablespoons of matzo meal or breadcrumbs for texture. Mix well, either by hand or in the food processor.
Lay a sheet of aluminum foil on a flat surface. Grease the foil with cooking spray, butter or chicken fat. Scrape the onion and flour mixture onto the aluminum foil and form it into a cylinder about 2 inches thick. Roll the foil tightly around the cylinder.
Put the stuffed derma in a roasting pan and bake for 1 ½ to 2 hours. Remove the aluminum foil and slice before serving.
Tips & Warnings
- Ask your butcher if he has cow intestines or collagen casings to use for stuffed derma. Clean the intestines carefully before using, and scrape off any visible fat with a sharp knife, taking care not to pierce the skin. Cut the intestine into 10- or 11-inch lengths. Sew or tie one end closed and stuff loosely. Once the intestine is stuffed, sew or tie the other end closed.
- Chop carrots and celery with the onion for added texture and flavor.
- It’s difficult to find beef intestine in the United States since the USDA’s rulings made to stop the spread of mad cow disease.
- Photo Credit crspix/iStock/Getty Images
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