Recipes

Romanian Jewish Beef Sausage

Yields: 4-5 lbs

3 lbs lean beef chuck
1 1/4 lbs fatty beef (short ribs or plate)
1/4 lb beef suet
5 tsp kosher salt
1 tbsp coarsely ground black pepper
2 tsp ground coriander
pinch ground allspice
pinch ground bay leaf
pinch ground cloves
1 tsp Colman's Mustard
2 tbsp whole yellow mustard seed
2 tbsp minced garlic
2 tsp sugar
1/2 cup water
lamb or beef casings (we use lamb)

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.

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