Go Back
–+ servings
stuffed derma

Stuffed Derma

Chef B
Stuffed Derma is also known as Stuffed Kishka which is a kosher dish originated from Europe. It is generally served in an intestine casing and stuffed with various meats and grains. Certain ingredients are difficult to find in a traditional grocery store but easier to find if your area offers a kosher butcher or a gourmet grocery store. The standard derma recipe will serve six people and can be adapted to make more or less as needed.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine Jewish
Servings 6 servings
Calories 552 kcal

Equipment

  • large pot For boiling the stuffed casings.
  • roasting pan Optional, for additional roasting after boiling.
  • white string To tie the casings securely.
  • Dull-Edged Knife: For scraping off excess fat.

Ingredients
  

  • 108 in beef casings
  • 2 cups flour
  • 1 cup matzo meal
  • 1 cup chicken fat
  • ½ cup grated carrots
  • 1 small onion grated
  • 1 tsp poultry seasoning
  • salt & pepper to taste

Instructions
 

  • Wash 108 inches of beef casings thoroughly in cold water. Cut into 12-inch sections. Tie one end of each casing with a white string. Turn casings inside out carefully.
  • Mix together flour, matzo meal, and chicken fat. Add grated carrots, grated onion, and poultry seasoning. Season with salt and pepper according to taste.
  • Loosely fill each casing with the mixture. Tie the open end of the casing to close tightly using a white thread.
  • Fill a large pot with water and turn on high. Allow the water to come to a rapid boil. Drop the stuffed casing into the boiling water and allow to boil for 30 minutes. Drain them when they are done boiling.
  • Allow the casings to cool enough to handle. Scrape any fat off of the outsides of the casings with a dull-edged knife.
  • Refill the pot with fresh water, and add 1 tsp of salt and 1 tsp of pepper. Bring to a rapid boil and drop the casings in. Reduce the heat and allow to simmer for 3 hours.

Notes

Customizations:

  • Vegetarian Alternative: Substitute chicken fat with vegetable shortening or margarine.
  • Extra Flavor: Add a pinch of garlic powder or paprika for depth.
  • Richer Texture: Some variations include chopped liver or ground beef.

Serving Tips:

  • Traditionally served sliced alongside gravy or as a side dish with roasted meats.
  • Can be pan-fried or baked after boiling for a crispy texture.

Cooking Tips:

  • Do not overstuff the casings; they expand slightly while cooking.
  • Allow the stuffed derma to cool before slicing for cleaner cuts.

Nutrition

Calories: 552kcalCarbohydrates: 52gProtein: 7gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 29mgSodium: 1mgPotassium: 73mgFiber: 2gSugar: 0.2gVitamin A: 9IUVitamin C: 0.04mgCalcium: 13mgIron: 3mg
Keyword Homemade Derma, Jewish Comfort Food, Kosher Kishka, Stuffed Kishka Recipe
Tried this recipe?Let us know how it was!