Romanian Jewish Beef Sausage Patties

This is my second time making homemade sausages. If you don't have a meat grinder (they are decently cheap, and worth it!), you might be able to use ground beef, though most supermarkets pump their ground beef with saltwater to make it cheaper per weight. This recipe was inspire from a similar one in Peery & Reavis's Home Sausage Making book.

Ingredients

• 4 lbs beef chuck (or the cheapest beef you can find)
• 1/4 lb lard
• 2 tablespoon salt
• 2 tablespoon whole mustard seeds
• 1 tablespoon ground pepper
• 2 teaspoon brown sugar
• 2 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground bay leaf
• 1/4 teaspoon ground cloves
• 4 garlic cloves, minced

Instructions

1. Cut the meat and lard into 1/2 - 1 inch cubes.

2. Put mixture in freezer for 30 minutes to make it easier to grind.
3. Mix spices and garlic together in a bowl.

4. Grind meat mixture using the coarse disk.

5. Mix meat and spices thoroughly with your hands.
6. Place in freezer for another 30 minutes.

7. Grind meat mixture once again using the coarse disk.
8. Form 1/2 inch thick patties, put in fridge or freeze overnight. Sausages keep for 2-3 days in the fridge or 2-3 months frozen.

9. Once ready to cook, thaw if frozen (in the fridge or in the microwave).
10. Heat lightly oiled pan over medium heat.
11. Cook for 4 minutes on each sides.

12. Let rest for 2 minutes and enjoy!