Quoting Michael Loo to Nancy Backus <=-

It's likely that you and I would be
the only echo members who would enjoy this anyhow.
Lung and loin Bourguignonne

I would be open to it if the opportunity ever presented itself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leber aun Lungen Derma
Categories: Jewish, Groundmeat, Beef, Offal, Sausage
Yield: 12 Servings

1/2 lb Beef liver
1/2 lb Beef lung
1/4 lb Ground beef
2 c Raw rice, rinsed & drained
1 tb Fresh coriander, chopped
2 ts Salt
1 ts Pepper
3 feet large beef intestine
-well cleaned and
-repared for stuffing
4 Ribs of celery, halved
Horizontally
1/3 c Onion, sliced
3 Bay leaves
1 ts Peppercorns
4 qt Clear beef stock

Char the liver over charcoal or under a gas or electric broiler
to kosher. Cut the liver into 1/4-inch cubes. Boil the
lung in water for 1/2 hour. Cool and cut into 1/4-inch cubes. In
a large bowl, mix together well the liver, lung, ground
beef, rice, coriander, salt, and pepper. Sew up one end of the
intestine (derma) and stuff -- not too tightly since the rice will
expand. Sew up the opening.

On the bottom of a large pan, put the celery, onion, bay leaves,
and peppercorns. Pour in the clear beef stock. Bring to a boil
over moderate heat and add the stuffed casing. Half-cover the pan
and reduce the heat to low. Cook for about 45 minutes or more,
until the skin is tender. Serve the kishke warm, sliced. Remove
the bay leaves and serve the clear soup separately.

Recipe By: M. A. Gardiner

MMMMM

Cheers

Jim

... Stuffed Kishka: from the dark side of sausage making.

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