Name: Romanian Jewish Beef Sausage
Ingredients: 3 pound lean beef chuck; 1 1/4 pound fatty beef (short ribs or plate); 1/4 pound beef suet; 5 tsp kosher salt; 1 tbsp coarsely ground black pepper; 2 tsp ground coriander; pinch ground allspice; pinch ground bay leaf; pinch ground cloves; 1 tsp dry mustard; 2 tbsp whole yellow mustard seed; 2 tbsp minced garlic; 2 tsp sugar; 1/2 cup water; lamb or beef casings (we use lamb)

Romanian Jewish Beef Sausage

Ingredients

3 pounds lean beef chuck
1 1/4 pound fatty beef (short ribs or plate)
1/4 pound beef suet
5 tsps kosher salt
1 tbsp coarsely ground black pepper
2 tsps ground coriander
pinch ground allspice
pinch ground bay leaf
pinch ground cloves
1 tsp dry mustard
2 tbsp whole yellow mustard seed
2 tbsp minced garlic
2 tsps sugar
1/2 cup water
lamb or beef casings (we use lamb)

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.