Kishke, a soft, savory sausage-like preparation of schmaltz (clarified poultry fat), flour or matzo meal, and spices, is named after the Yiddish word for “intestine.” Traditionally made with a cow intestine casing, kishkes today also often use an inedible synthetic casing—in this recipe, parchment paper. Kishkes are popular in Israel and are found in the United States chiefly in the Jewish delicatessens of New York. Often, kishke is added to Ashkenazi-style cholent, a slow-cooked stew; the kishke will be added to the completed stew and cooked overnight over low heat in the same pot. Kishke is often made vegetarian, with substituted oils and root vegetables; this more traditional recipe uses beef or chicken fat.
Recipe Servings: 12
Ingredients
Directions
- 1. Prepare a 9 x 12-inch baking pan, lining it with aluminum foil. Set aside two sheets of parchment paper and two sheets of foil. Preheat the oven to 350°F.
- 2. In a food processor, combine the onions, carrots, and brisket scraps, and process until the texture is very fine.
- 3. In a medium pan, heat beef or chicken fat over medium heat. Add the onion, carrots, and brisket and cook, stirring occasionally, until the vegetables have begun to brown. Season with the garlic and paprika and cook for an additional 3 minutes.
- 4. Transfer the mixture back to the food processor, scraping all the fat from the pan. Add matzo meal until the mixture has the consistency of a thick dough. Season with salt and pepper.
- 5. Divide the dough in half and form two logs, placing each on a sheet of parchment paper. Roll the parchment around each of the logs and twist the ends to seal; then wrap each log in a sheet of aluminum foil. Roast for 1 hour. Unwrap and cook for a final 15 minutes, until browned and crisped.
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