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Thread Starter 
yo y'all, 2:32 PM 5/10/2006
Romanian Jewish Beef Sausage
3 lbs lean beef chuck
1 1/4 lbs fatty beef (short ribs or plate)
1/4 lb beef suet
1 tbsp coarsely ground black pepper
5 tsp kosher salt
2 tsp ground coriander
pinch ground allspice or 1/4 t
pinch ground bay leaf or 1/4 t
pinch ground cloves or 1/4 t
1 tsp dry mustard
2 tbsp minced garlic
2 tbsp whole yellow mustard seed
2 tsp sugar
1/2 cup water
lamb or beef casings
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
or 2-3 months in the
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2-t brown sugaris added by home sausage making authorsmannke/reavis
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the hoodoobluesman mods----
i grind thru 3/8 plate 1st grind.
1/4 plate for 2nd grind

on 4 1/2 to 5 lb meat
i use round steak instead of ground chuck.
i use 3 tbl soy protien for binder.
i add 3 t mortons sausage and meatloaf seasoning for kicks.
red wine instead of water works for me.
i stuff in hog casings AS THAT THE ONLY KIND I BUY

this is really tasty grilled