Romanian Jewish Beef Sausages Recipes

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

Ingredients

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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