MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Colman's Romanian Jewish Beef Sausage
Categories: Beef, Preserving, Herbs, Spices
Yield: 5 Pounds

3 lb Lean chuck
1 1/4 lb Fatty beef; short ribs or
- plate
1/4 lb Beef suet
5 ts Kosher salt
1 tb Coarse ground black pepper
2 ts Ground coriander
pn Ground allspice
pn Ground bay leaf
pn Ground cloves
1 ts Colman's Mustard
2 tb Whole yellow mustard seed
2 tb Minced garlic
2 ts Sugar
1/2 c Water
Lamb or beef casings

Grind lean beef through food grinder with 3/8" plate,
fatty beef through 1/4" 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" links. Keeps in refrigerator
2-3 days, 2-3 months in the freezer.

Yields: 4-5 lbs

From: http://www.recipesource.com

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