Kishke (Stuffed Derma)

2 hours Prep: 45 minutes Cook: 1 hours

552 calories per serving view nutrition facts

10-12 servings suggest servings

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Ingredients

1/2	pound	beef liver
1/2	pound	beef lung	optional
1/4	pound	ground beef
2	cups	rice	raw, rinsed and drained
1	tablespoon	coriander	fresh, chopped
2	teaspoons	salt
1	teaspoon	black pepper	or to taste
3	feet	beef intestine	large, well cleaned and prepared for stuffing
4	each	celery stalks	halved horizontally
1/3	cup	onion	sliced
3	each	bay leaves
1	teaspoon	peppercorns
4	quarts	beef stock	prefer veal stock if possible

Directions

1. Char the liver over charcoal or under a gas or electric broiler to kosher.

Cut the liver into 1/4-inch cubes.

If used, boil the lung in water for 1/2 hour.

Cool and cut into 1/4-inch cubes.

2. In a large bowl, mix together well the liver, lung (optional),

Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand.

Sew up the opening.

3. On the bottom of a large pan, put the celery, onion, bay leaves, Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting.

Half-cover the pan and reduce the heat to low.

Cook for about 45 minutes or more, until the skin is tender.

Serve the kishke warm, sliced.

Remove the bay leaves and serve the clear soup separately.

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Nutrition Facts

Serving Size 232g

Amount per Serving

Calories 552 13% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 241mg	80%
Sodium 1759mg	73%
Total Carbohydrate 83.0g	28%
Dietary Fiber 3.0g	10%
Sugars 3.0g
Protein 34.0g	68%

Vitamin A	300%		Vitamin C	5%
Calcium	8%		Iron	34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Sausage-Apple Stuffed Squash

This was VERY good. I used 2 large buttercup squash instead. I also included a crumb topping combining 1/3 c. bread crumbs, 1/4 c. Parmesan and 1/4 c. shredded cheddar cheese. I then melted 3 TBS of butter and drizzled it over all. I would give five stars but end result was a bit dry, next time I make it I will try adding butter and brown sugar under meatballs.

Reviewed by monkeybutt