Romanian jewish beef sausage

Yield: 1 servings

Measure Ingredient
3 pounds Lean beef chuck
1¼ pounds Fatty beef; (short ribs or plate)
¼ pounds Beef suet
5 teaspoons Kosher salt
1 tablespoon Coarsely ground black pepper
2 teaspoons Ground coriander
1 pinch Ground allspice
1 pinch Ground bay leaf
1 pinch Ground cloves
1 teaspoon Dry mustard
2 tablespoons Whole yellow mustard seed
2 tablespoons Minced garlic
2 teaspoons Sugar
½ cup Water
Lamb or beef casings; (we use lamb)

From: Ramone[SMTP:Ramone@...]

Sent: Sunday, April 27, 1997 6:55 AM Yields: 4-5 lbs

Grind lean beef through food grinder with ⅜ inch plate, fatty beef through ¼ inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.

Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.

Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@...> on Dec 11, 1998, converted by MM_Buster v2.0l.

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