ROMANIAN JEWISH BEEF SAUSAGES
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
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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