Stuffed Kishka: (Kosher Stuffed Derma) - cooking recipe

Ingredients

108 inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
2 cups flour
1 cup matzo meal
1 1/2 teaspoons salt
1 tablespoon salt (for boiling)
1/4 teaspoon pepper
1 teaspoon pepper (for boiling)
1 cup melted schmaltz (chicken fat) or 1 cup chopped suet
1/2 cup grated carrot
1 small onion, grated
1 teaspoon poultry seasoning

Preparation

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. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
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 you have added 1 tablespoon salt and at least 1 teaspoon pepper.
Reduce heat and simmer, uncovered for 3 hours.
Remove from water.
Brown for about 1 hour around a roast or roasting poultry.
(You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).