Romanian Jewish Beef Sausages Recipes
ROMANIAN JEWISH BEEF SAUSAGES
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.
Provided by Busters friend
Categories Meat
Time 50m
Yield 12-15 sausages
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 536.2, Fat 37.2, SaturatedFat 16.2, Cholesterol 156.8, Sodium 826.2, Carbohydrate 2.4, Fiber 0.6, Sugar 0.9, Protein 45.1
MITITEI (SMALL GROUND BEEF SAUSAGES)
Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.
Provided by Chef Kate
Categories Meat
Time 5h25m
Yield 40 sausages
Number Of Ingredients 9
Steps:
- Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
- Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
- Cover bowl and refrigerate for at least 5 hours.
- With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
- Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
- Serve as an hors d'oeuvre or with potatoes as an entrée.
Nutrition Facts : Calories 46.6, Fat 3, SaturatedFat 1, Cholesterol 14.7, Sodium 78, Carbohydrate 0.1, Fiber 0.1, Protein 4.6
MITITEI - ROMANIAN BEEF SAUSAGE ROLLS
Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.
Provided by superbuna
Categories Meat
Time P1DT45m
Yield 20 mititei
Number Of Ingredients 9
Steps:
- Combine all ingredients except stock.
- Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
- Cover it well and refrigerate 4 hours or overnite.
- Shape into cylinders 1" diameter by 3" long.
- Cover and chill again for 3 to 4 hours.
- Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.
Nutrition Facts : Calories 73.6, Fat 3.9, SaturatedFat 1.5, Cholesterol 29.5, Sodium 105.6, Carbohydrate 0.2, Protein 8.9
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