1⁄2 C Schmaltz (or 120 grams)
1 Onion (Spanish) (cut into large dice)
5 Garlic (cloves) (smashed with the flat side of a knife)
1 Carrot (large) (peeled & cut into large dice)
2 Celery (stalks) (large) (cut into large dice)
11⁄2 t Salt (Kosher)
11⁄2 C Matzo meal (or 210 grams)
6 Matza (squares) (well pulverized in a food processor)
11⁄2 Black pepper (tfreshly ground)
1 t Paprika (sweet Hungarian)
2 Eggs (large) (beaten) (if using beef casing)
30 inches Beef casing (or 75 centimeters) (cut in half & well soaked (optional)
1⁄4C Chicken Stock (or 60 milliliters chicken stock)


Heat 1⁄4 cup/60 grams schmaltz in a large sauté pan over medium-high heat and add the onion, garlic, carrot, celery, and 1 teaspoon salt. Cook it all for a few minutes, stirring, then reduce the heat to medium-low and cook until the vegetables are tender and beginning to brown, another 30 minutes or so. Transfer the veg- etables to a plate to cool.
In a food processor, combine the remaining 1⁄2 teaspoon salt, matzo meal, pep- per, and paprika. Pulse the blade a few times to distribute the seasoning. Add the cooled vegetables, the remaining 1⁄4 cup/60 grams schmaltz, and the eggs, if using. Process until it’s uniformly combined; it should hold together when squeezed. If it’s too dry, add another few tablespoons of schmaltz or 1⁄4 cup chicken stock and purée some more.
If roasting, preheat the oven to 350°F/180°C.
Divide the kishke onto two sheets of parchment paper or foil, and use your hands to roll it into two 8-inch/21-centimeter cylinders, then wrap in the parchment or foil, twisting the ends to tighten. Place the rolls on a baking sheet and roast for 45 minutes. If serving right away, allow the kishke to cool for 20 minutes before un- wrapping and slicing. Otherwise, refrigerate the wrapped kishke till you’re ready to reheat (in the microwave or oven, or by slicing and frying).
If you’re using beef casing, make sure the casing has been well soaked and flushed with plenty of cold water. Stuff each piece with the kishke by hand; the kishke will double in size, so stuff the casing extremely loosely, only about half the diameter of what the casing will contain. Tie off each end with a strong knot of kitchen string. Poke the casing all over with a knife tip, needle, or sausage pricker to help prevent the casing from bursting—it may burst anyway depending on how you cook it; the casing becomes very delicate, so be gentle.
Poach the kishke in poultry stock at just below a simmer until cooked through, about 30 minutes (don’t worry, you can’t overcook it). Or, if you prefer, place the kishke in an oven-safe casserole dish, cover with simmering hot stock, and place in a 200°F/95°C oven for 45 minutes.






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