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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
pinch ground bay leaf
pinch ground cloves
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.