Recipe - Romanian Jewish Beef Sausage

3 pound Lean beef chuck
1 One fourth pound Fatty beef; (short ribs or
plate)
One fourth pound Beef suet
5 teaspoon Kosher salt
1 tablespoon Coarsely ground black pepper
2 teaspoon Ground coriander
1 pn Ground allspice
1 pn Ground bay leaf
1 pn Ground cloves
1 teaspoon Dry mustard
2 tablespoon Whole yellow mustard seed
2 tablespoon Minced garlic
2 teaspoon Sugar
One half cup Water
Lamb or beef casings; (we
use lamb)

From: Ramone[SMTP:Ramone@worldnet.att.net]

Sent: Sunday, April 27, 1997 6:55 AM

Yields: 45 lbs

Grind lean beef through food grinder with 3/8 inch plate, fatty beef
through One fourth 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
23 days, 23 months in the freezer.

Posted to bbqdigest by "Jeff D. Wheeler" bigwheel@blueplanet.net on Dec
11, 1998, converted by MM_Buster v2.0l.