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Romanian Jewish Beef Sausages

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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.”
READY IN:
50mins
YIELD:
12-15 sausages
UNITS:
US

Ingredients Nutrition

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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