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Discussion in 'Sausage' started by larry maddock, May 10, 2006.

  1. larry maddock

    larry maddock Master of the Pit OTBS Member

    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 freezer.www.stuffers.com
    *** *** ** **** * ***** *** * ** ** *
    2-t brown sugaris added by home sausage making authorsmannke/reavis
    ** *** *** *** *** ****** ******* ****
    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