Romanian Jewish Beef Sausage
|5 tsKosher salt|
|2 tbWhole yellow mustard seed|
|2 tbGarlic; minced|
|1/4 lbBeef suet|
|1 tbblack pepper; Coarsely ground|
|1 pnGround cloves|
|3 lbLean beef chuck|
|1 1/4 lbFatty beef; (short ribs )|
|1 pinchGround bay leaf|
|1 tsDry mustard|
|Lamb casings; or beef casings|
|1 pnGround allspice|
|2 tsGround coriander|
Romanian Jewish Beef Sausage Preparation
From: Ramone[SMTP:Ramone@worldnet.att.net] Sent: Sunday, April 27, 1997 6:55 AM Yields: 4-5 lbs 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 bbq-digest by "Jeff D. Wheeler"
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