Kisha/Stuffed Derma
Before you even bake this tasty side dish, the aroma from the spices just makes you want to skip the cooking process. Since that is not going to happen, you just have to be a little patience. When they come out of the oven they are dark in color and a little bit crunchy, the taste is unbelievable..
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Ingredients
- 6 feet Kosher beef casings from your butcher
- 2 cups all purpose flour sifted
- 2/3+ cup chicken fat
- 1 medium onion, grated
- 2 1/2 tsp. Kosher salt, divided
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 1/2 cup grated carrots
Instructions
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In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
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Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces.
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Kishka can be frozen. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.