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
Wash casings in cold water and cut into 12" 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 tb salt and at least 1 ts 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" thick and fry them--on both sides.)
