Romanian Jewish Beef Sausages |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate.
2. 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.
3. Stuff into lamb casings and tie into 5 inch links.
4. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.
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