Prep 30 mins
Cook 20 mins
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.
- 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
- 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.