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Beef Sausage


* 3 lbs Lean beef chuck
* 1 1/4 lbs Fatty beef, (short ribs or plate)
* 1/4 lb Beef suet
* 5 tsp Kosher salt
* 1 tbsp Coarsely ground black pepper
* 2 tsp Ground coriander
* 1 pch Ground allspice
* 1 pch Ground bay leaf
* 1 pch Ground cloves
* 1 tsp Dry mustard
* 2 tbsp Whole yellow mustard seed
* 2 tbsp Minced garlic
* 2 tsp Sugar
* 1/2 cup Water
* Lamb or beef casings

For: 1 serving



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.



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