Romanian Jewish Beef Sausages

Recipe Ingredients

3 lbs	1362g / 48oz	Lean beef chuck
1 1/4 lbs	567g / 20oz	Fatty beef - (short ribs or plate)
1/4 lb	113g / 4oz	Beef suet
5 teaspoons	25ml	Kosher salt
1 tablespoon	15ml	Coarsely ground black pepper
2 teaspoons	10ml	Ground coriander
1		Ground allspice
1		Ground bay leaf
1		Ground cloves
1 teaspoon	5ml	Dry mustard
2 tablespoons	30ml	Whole yellow mustard seed
2 tablespoons	30ml	Minced garlic
2 teaspoons	10ml	Sugar
1/2 cup	118ml	Water
		Lamb or beef casings - (we use lamb)

Recipe Instructions

Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 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 the BBQ-List by Jeff Wheeler on 11 Dec 1998

Source:
Rodney Leist

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