Jewish sausage of Romanian origin, already actual accepted in Lower East Ancillary of Manhattan in New York.
|Beef or lamb||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika, sweet||2.0 g||1 tsp|
|Cayenne pepper||1.0 g||1/2 tsp|
|Garlic||7.0 g||2 cloves|
|Onion||90 g||1 medium|
|Parsley, fresh||4 Tbsp||4 Tbsp|
|Sage, fresh||1 Tbsp||1 Tbsp|
|Carrot, medium||1 Tbsp||1 Tbsp|
|Thyme||1.0 g||½ tsp|
|Oregano||1.0 g||½ tsp|
|Marjoram||1.0 g||½ tsp|
- Grind meat through 3/8” (10 mm) plate.
- Dice all vegetables finely. Exhausted the eggs. Except for the abrade mix aggregate together.
- Using easily cycle the sausage accumulation into baby sausages about 3-4” (75-100 mm) continued and 1” (25 mm) diameter.
- Dredge sausages in abrade all around. Rerigerate.
- Cook afore confined by frying or grilling.