Recipe - Kishka

9 Feet of clean beef casings.
(Buy at a Kosher butcher if
you can find one)
2 cup Flour
1 cup Matzo meal (available at
local supermarket)
1 One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Melted schmaltz (chicken
fat) or chopped suet

Kishka

salt and pepper

Wash casings in cold water and cut into 12 inch lengths. Tie one end of
each length tightly with white sewing thread. Turn casings insideout.
Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each
casing loosely with this stuffing and tie the remaining end. Drop into
rapidly boiling water and boil 10 minutes. drain. When cool enough to
handle, scrape fat off the casings with the dull edge of a knife. Drop into
rapidly boiling water (about a gallon) to which has been added 1 tblspn
salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3
hours. Remove from water. Brown for 1 hour around a roast or roasting
poultry. (You can also refigerate and then slice pieces about 1 inch thick
and fry themon both sides.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini