Romanian Jewish Beef Sausages Recipes

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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



Romanian Jewish Beef Sausages image

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

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

ROMANIAN MITITEI (MICI)

These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling.

Provided by Callu

Categories     Lamb/Sheep

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11



Romanian Mititei (Mici) image

Steps:

  • Mix all ingredients except soda water and baking soda until well blended.
  • Blend in baking soda.
  • Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
  • Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
  • Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
  • Serve with a light mustard.

Nutrition Facts : Calories 475, Fat 36.4, SaturatedFat 14.3, Cholesterol 133.6, Sodium 1489, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 33.4

1 lb ground beef
1 cup beef bouillon granules
1 lb ground pork
1/2 lb ground lamb
1 teaspoon thyme
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground black pepper
1 tablespoon salt
1/2 cup soda water, plain
1/2 teaspoon baking soda

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