Recipe for Romanian Jewish Beef Sausage

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 lb	Lean beef chuck
1/4 lb	Fatty beef, (short ribs or plate)
1/4 lb	Beef suet
5 tsp	Kosher salt
1 tbl	Coarsely ground black pepper
2 tsp	Ground coriander
1 pch	Ground allspice
1 pch	Ground bay leaf
1 pch	Ground cloves
1 tsp	Dry mustard
2 tbl	Whole yellow mustard seed
2 tbl	Minced garlic
2 tsp	Sugar
1/2 cup	Water

Instructions:

Instructions: 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.

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