ezRecipe-Zee: Cooking Recipe: How to make Beef Sausage

Beef Sausage

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Date Added:	May 7, 2008
Calories:	235
Serves:	10
Prep. Time:	0:00
Category:	Beef, Sausage, Copy Cat / Restaurant

Ingredients:

2     pounds        boneless beef shoulder
1/2   pound         beef fat
6                   garlic cloves - (to 8)
1     cup           dry white wine
1     tablespoon    salt
2     teaspoons     freshly-ground black pepper
1     tablespoon    cracked black peppercorns
1     teaspoon      ground cinnamon
1/4   teaspoon      ground cloves
1/2   teaspoon      freshly-grated nutmeg
1     teaspoon      ground coriander
2                   eggs
                    making patties or meatballs
                    Olive oil
                    making patties or meatballs

Directions: one line for each direction. When saved the lines will be numbered.

In a bowl, combine all the ingredients except the eggs and olive oil and mix well. Divide into 2 or 3 equal portions and shape each portion into a sausage about 1 1/2 inches in diameter. Wrap each sausage well in aluminum foil or plastic wrap and refrigerate.
If you want to cook this mixture as patties or meatballs, just after making, bind it with the eggs, then fry in olive oil until golden on both sides and cooked through, 8 to 10 minutes. If you have stored it in the refrigerator, slice off lengths as needed, and fry them in olive oil until golden.
This recipe yields 8 to 10 servings.
Comments: As Jews were forbidden to eat pork, they developed a sausage made from beef. It is called luganega, related to lucanica, a sausage from Basilicata in the south. Arabic influence is revealed in the use of savory sweet spices. The flavorful mixture can be stuffed into well-washed beef sausage casings purchased from your butcher, but it is just as easy to shape the mixture into long sausages, wrap them in aluminum foil or plastic wrap, and refrigerate for up to 5 or 6 days. When you need some sausage, you can just cut off the amount you want. You can also shape this mixture into patties or meatballs for cooking. This recipe is based on a description from La cucina veneziana by Giuseppe Maffioli.

Notes:
Recipe from "Cucina Ebraica" by Joyce Goldstein, (Chronicle Books, 1998) - 208 pages - $29.95

Nutrition Facts

Servings Per Recipe: 10

Amount Per Serving

Calories: 235

Calories from Fat 96.8%

Total Fat

24g

Cholesterol

62mg

Sodium

652mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* Cookbook Digest, Mar/Apr, 1999