Real kishka (stuffed derma)
Real, as in made with beef fat. Parve derma has no justification for existing (not even vegans should be that desperate). So, I'm writing because I ordered the Grow & Behold stuffed derma (kishka) and cooked it in a cholent last week. Heavenly, melt-in-your-mouth heavenly. You don't have to live in Rochester, they ship.
You know that beef Bacon you weren't crazy about? It is just fine well ground and used in the kishke mix...............
I haven't tried the grow and behold because I make my own kishke and helzel. But it's been more than 20 years since I could get a supply of natural kosher casings, so I have to resort to plastic or shaping and cooking in foil and un- molding before serving...not suitable for cholent as it would fall apart..
Besides why bother with pareve kishke when it gets topped with a really good beef or giblet gravy? Great food for this 18 degree F day.
The following is my basic Kishke recipe. I often grind in small amounts of leftover cooked beef.
1/2 cup of beef suet (or oil or schmaltz)
If you can’t get beef suet from your kosher butcher, trim the fat cap from a shoulder steak and render in a frying pan, then cool, OR use oil and add about 3-4 ounces of fatty second cut brisket to the grind.
2 stalks of celery (No Leaves)
2 carrots (Peeled)
1 onion (medium yellow)
1 1/2 cups of all purpose flour (can use 1 cup flour and ½ cup matzo meal for less pasty texture)
1 1/2 teaspoons of salt
1 teaspoon of paprika
½ teaspoon white pepper (optional)
1 teaspoon granulated garlic (optional)
Grind the celery, carrots and onion in a food processor. Once they have reached a consistency that tells you the bits aren't going to get smaller, add the flour and turn the processor back on until they are mixed well. Next add the oil and spices and mix very well.
Lay a large sheet of heavy duty aluminum foil on the table. Use the aluminum foil instead of intestines to hold everything together. I don’t like plastic tubing and you can’t get kosher intestines like in the old days. NOTE: This is why I use beef suet or rendered beef fat or grind in the brisket. The kishke we remember from our youth got its flavor from the animal intestine (something that not only contained the stuffing, but was eaten). The plastic imparts no beefy flavor.
Take the mixed ingredients from the processor and roll it tightly into a tube shaped logs. Grease the piece of aluminum foil with some PAM spray and then roll the aluminum foil tightly around it, twist the ends like a candy wrapper. You can tie the ends with a bit of bakery string if you have it.
Bake it in preheated oven at 350 degrees Fahrenheit, for about 1 1/2 hours. Remove from oven and cool at least 30 minutes before removing foil. Slice it and serve it as a side dish with beef gravy on top.
Please don't ask if this will hold up in cholent, I have no idea as I don't add kishke to my cholent.
I have also baked this in pyrex baking dishes when I am planning to use the kishke as stuffing for poultry or breast of veal, but cut the baking time to 45 minutes, as it will finish cooking in the meat.
re: chicago maven
Yes, I used to be able to get it in Price Chopper, Colonie NY in the early 90s.
It wasn't Glatt, but that didn't matter to me.
For commercial kishke it was pretty good and reasonably priced. I miss Best Kosher, especially their specialty wursts such as Thuringer and Summer Sausage.