Citizens, if you come from an old-school Jewish family, or are over 70, you are familiar with the extremely ethnic, extremely bad for you and extremely delicious Jewish recipe called Kishke – קישקע
Kishke, also known as stuffed derma (from German Darm, “intestine”), is a kind of meatless sausage, traditionally made from beef intestine (casing) or more classically from chicken or turkey neck skin, and stuffed with flour or matzo meal, schmaltz (chicken fat) and spices.
In modern cooking, edible synthetic casings often replace the beef intestine or neck skin. Kishke is a common addition to Ashkenazi-style Cholent stew, served on the Jewish Sabbath in observant homes.
Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes.
The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in stock or water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.
TFD has gone totally old-school with this recipe, using turkey neck skins as the casing that crisp up to an incredible savor. This makes my version a kishke variant called helzel. You can go with synthetic sausage caring if you prefer, but nothing beats the original!
I’ve updated the recipe with herbs, more spices and a killer mushroom gravy that I am very proud of Citizens, as it is part of a nearly extinct culinary heritage that is also DELICIOUS! For the demiglace in the gravy, you can buy it here. Enjoy this classic Jewish recipe with another – chicken soup with matzo balls!
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