How to Make Stuffed Derma

by Meg Jernigan

Items you will need

  • Onion
  • Matzo meal or breadcrumbs
  • Shortening, oil or chicken fat
  • Aluminum foil

Stuffed derma, or kishke, is a traditional side dish made with a few simple ingredients. The classic preparation uses beef intestine stuffed with a mixture of vegetables, but if you buy commercially produced kishke, it probably comes in a plastic casing similar to that used on pre-made polenta. You can replicate the sausagelike shape of the classic presentation with aluminum foil.

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Finely chop a medium-size onion in the food processor or by hand. The onion imparts most of the flavor to the stuffed derma -- if you prefer larger chunks of onion, pulse the onion in the food processor rather than grinding it.

Step 3

Add salt and pepper or paprika to taste; about a half a cup of melted shortening, oil or chicken fat; and about a cup of flour. Add a few tablespoons of matzo meal or breadcrumbs for texture. Mix well, either by hand or in the food processor.

Step 4

Lay a sheet of aluminum foil on a flat surface. Grease the foil with cooking spray, butter or chicken fat. Scrape the onion and flour mixture onto the aluminum foil and form it into a cylinder about 2 inches thick. Roll the foil tightly around the cylinder.

Step 5

Put the stuffed derma in a roasting pan and bake for 1 ½ to 2 hours. Remove the aluminum foil and slice before serving.

Tips

  • Ask your butcher if he has cow intestines or collagen casings to use for stuffed derma. Clean the intestines carefully before using, and scrape off any visible fat with a sharp knife, taking care not to pierce the skin. Cut the intestine into 10- or 11-inch lengths. Sew or tie one end closed and stuff loosely. Once the intestine is stuffed, sew or tie the other end closed.

    Chop carrots and celery with the onion for added texture and flavor.

Warnings

  • It’s difficult to find beef intestine in the United States since the USDA’s rulings made to stop the spread of mad cow disease.

Photo Credits

  • crspix/iStock/Getty Images

About the Author

Meg Jernigan has been writing for more than 30 years. She specializes in travel, cooking and interior decorating. Her offline credits include copy editing full-length books and creating marketing copy for nonprofit organizations. Jernigan attended George Washington University, majoring in speech and drama.