Jewish sausage of Romanian origin, already actual accepted in Lower East Ancillary of Manhattan in New York.
Beef or lamb1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Cayenne pepper1.0 g1/2 tsp
Garlic7.0 g2 cloves
Onion90 g1 medium
Parsley, fresh4 Tbsp4 Tbsp
Sage, fresh1 Tbsp1 Tbsp
Carrot, medium1 Tbsp1 Tbsp
Thyme1.0 g½ tsp
Oregano1.0 g½ tsp
Marjoram1.0 g½ tsp
Flouras needed
  1. Grind meat through 3/8” (10 mm) plate.
  2. Dice all vegetables finely. Exhausted the eggs. Except for the abrade mix aggregate together.
  3. Using easily cycle the sausage accumulation into baby sausages about 3-4” (75-100 mm) continued and 1” (25 mm) diameter.
  4. Dredge sausages in abrade all around. Rerigerate.
  5. Cook afore confined by frying or grilling.

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