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Romanian Jewish Beef Sausages

none

3 pounds lean beef chuck
1 1/4 pounds fatty beef; (short ribs or
-- plate)
1/4 pound beef suet
5 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons ground coriander
1 pinches ground allspice
1 pinches ground bay leaf
1 pinches ground cloves
1 teaspoon dry mustard
2 tablespoons whole yellow mustard seed
2 tablespoons minced garlic
2 teaspoons 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. Posted to the BBQ-List by Jeff Wheeler on 11 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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