9 Feet of clean beef casings. -(Buy at a Kosher butcher if -you can find one) 2 c Flour 1 c Matzo meal (available at -local supermarket) 1 1/2 ts Salt 1/4 ts Pepper 1 c 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 inside-out. 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 them--on both sides.)
How To make Kishka's Videos
Kishka Stuffed Capons For Pesach
These kishka stuffed capons are guaranteed to be a crowd pleaser that you’ll want to make at least twice over the Pesach season. Not only do they taste amazing, but they freeze really well too!
Secret Chabad Cholent recipe
HOW TO MAKE CHOLENT! ROSH HASHANAH TRADITIONAL JEWISH RECIPE!
Cholent is a traditional Jewish recipe for Shabbat and other holidays and I think it's perfect for #RoshHashana because it has honey in it and I love a hearty comfort food slow cooker recipe! Recipe details below. #Jewishfood #slowcooker SUBSCRIBE for MORE Jewish Mom Content: INSTAGRAM : instagram.com/myjewishmommylife JEWISH CALENDAR DOWNLOAD AVAILABLE HERE:
Cholent Recipe - by my friend Devorah from 1 medium sized onion, diced 5 medium potatoes, diced (if you like sweet potato, you can add or replace) 1 1/2 cups chulent mix of beans (kidney, navy or cholent mix 1 1/2 cups barley 2 teaspoons salt 2 Tablespoons paprika 1 teaspoon pepper 2 Tablespoons garlic powder 1 teaspoon onion powder 1 teaspoon montreal steak seasoning or lawrys seasoned salt 3 Tablespoons ketchup 1 Tablespoon honey 5 eggs
Stir everything together in a slow cooker, cook on high for a few hours and then on low overnight.
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Kiszka (Polish Blood Sausage) for Breakfast
Making Kiszka (Polish blood Sausage) for my husband;s breakfast. Yes, it really is made from pig's blood.
Cholent with Kishke | Jewish Beef and Bean Stew
Cholent is a delicious slow-cooked beef and bean stew. Kishke, or kishka, is a sausage of matzo meal, schmaltz and vegetables that is cooked in the stew. Cholent is a traditional Ashkenazi Jewish dish, and it evolved because cooking and lighting fires is not allowed from sunset on the day before the Shabbat until sunset on the Shabbat. So Ashkenazi Jews would prepare the cholent and cook it overnight in a very low oven. After morning worship on the Shabbat, the cholent would be ready to eat. Cholent is a perfect dish to make in a slow cooker or crockpot.
The written recipe is here:
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Chicken Roll Up with Kishka
Enjoy this easy rolled and stuffed chicken with Jamie Geller, the flavor from the kishka and the duck sauce is amazing! Get the recipe here -