Kishka

Instructions

1. Prepare the casing
   If using natural casing, thoroughly clean and rinse the beef intestine. Soak in cold water for 30 minutes, then turn inside out and rinse again. Keep in cold water until ready to use.
2. Sauté the aromatics
   In a large skillet over medium heat, melt ½ cup of schmaltz. Add the diced onions and cook until golden brown, about 10-12 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Prepare the filling
   In a large mixing bowl, combine the matzo meal, sautéed onions and garlic, remaining schmaltz, beef suet, grated carrots, and diced celery. Mix thoroughly. Add salt, pepper, paprika, and ginger, and mix until all ingredients are well incorporated. The mixture should be moist but firm enough to hold together.
4. Stuff the casing
   Drain the casing and pat dry with paper towels. Tie one end of the casing with kitchen twine. Using a sausage funnel or a piping bag with a large opening, carefully stuff the mixture into the casing, packing it firmly but not too tightly, as the filling will expand during cooking. Leave about 1 inch empty at the open end, then tie it securely with kitchen twine.
5. Prick and prepare for cooking
   Using a clean needle or toothpick, prick the casing in several places to allow steam to escape during cooking. This prevents the casing from bursting. If cooking immediately, wrap the kishka loosely in aluminum foil.
6. Cook the kishka
   Place the wrapped kishka in a large pot of simmering water or broth. Simmer gently for 1 hour. Alternatively, place the kishka in a baking dish with 1 inch of water or broth, cover with foil, and bake at 350°F (175°C) for 1 hour. For the last 30 minutes, uncover to allow the casing to brown.
7. Rest and slice
   Remove the kishka from the pot or oven and allow it to rest for 15 minutes. Slice into 1-inch rounds and serve hot as a side dish or with gravy.