Romanian Jewish Beef Sausages Recipes

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ROMANIAN JEWISH BEEF SAUSAGES



Romanian Jewish Beef Sausages image

Received in an email from Ben T via gourmet_recipes_from_around_the_world. These sound delicious & worth messing with the casings. Posting for use in the fall/winter. Total guess on yield until I make it. You may be able to get your butcher to do the grind for you if you do not have a meat grinder. Then the only challenge would be stuffing the casings.

Provided by Busters friend

Categories     Meat

Time 50m

Yield 12-15 sausages

Number Of Ingredients 15

3 lbs lean beef chuck
1 1/4 lbs beef short ribs (fatty ones)
1/4 lb beef suet
5 teaspoons kosher salt
1 tablespoon black pepper, coarsely ground
2 teaspoons ground coriander
1 pinch ground allspice
1 pinch bay leaf powder
1 pinch ground cloves
1 teaspoon dry mustard
2 tablespoons whole yellow mustard seeds
2 tablespoons garlic, minced
2 teaspoons sugar
1/2 cup water
lamb or beef casing

Steps:

  • 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.

Nutrition Facts : Calories 536.2, Fat 37.2, SaturatedFat 16.2, Cholesterol 156.8, Sodium 826.2, Carbohydrate 2.4, Fiber 0.6, Sugar 0.9, Protein 45.1

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