A Taste of Tradition: Crafting Authentic Romanian Jewish Beef Sausages

There’s a certain magic that happens when you delve into the heart of a family kitchen, especially one steeped in generations of culinary heritage. I remember a crisp autumn evening, the scent of simmering spices filling my grandmother’s tiny apartment. She was preparing for a holiday feast, and amongst the bubbling pots and roasted chickens, a bowl of deeply spiced ground meat sat waiting. She’d explained, with a twinkle in her eye, that these were mititei, but her family’s version, a nod to their Romanian Jewish roots. The aroma of the raw mixture, a complex dance of beef, coriander, and a whisper of clove, was intoxicating. It wasn’t just about the food; it was about the stories whispered through the act of creation, about preserving a piece of history one sausage at a time. That memory, the warmth of the kitchen, and the promise of those deeply flavorful sausages, is what draws me back to this recipe time and again.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: N/A (This recipe focuses on sausage preparation; cooking methods will vary)
• Total Time: 40 minutes
• Servings: 6-8 (depending on sausage size)
• Yield: 12-15 sausages
• Dietary Type: Dairy-Free, Gluten-Free

Ingredients

The soul of these sausages lies in the quality of the meat and the judicious blend of spices. It’s a thoughtful combination that speaks of European marketplaces and home kitchens alike.

• 3 lbs lean beef chuck, trimmed of excess fat
• 1 1/4 lbs beef short ribs, fatty ones, trimmed
• 1/4 lb beef suet
• 5 teaspoons kosher salt
• 1 tablespoon black pepper, coarsely ground
• 2 teaspoons ground coriander
• 1 pinch ground allspice
• 1 pinch bay leaf powder
• 1 pinch ground cloves
• 1 teaspoon dry mustard
• 2 tablespoons whole yellow mustard seeds
• 2 tablespoons garlic, minced
• 2 teaspoons sugar
• 1/2 cup water
• Lamb or beef casing, prepared according to package directions

Equipment Needed

While the ingredient list is straightforward, a few key pieces of equipment will make the process much smoother.

• Meat grinder (or a butcher who can do the grinding for you)
• Large mixing bowl
• Measuring cups and spoons
• Sausage stuffer attachment for your meat grinder (if applicable) or a piping bag with a wide tip
• Twine for tying sausages
• A clean work surface

Instructions

The process of making sausages is a hands-on endeavor, one that connects you directly to the food you’ll be enjoying. It’s a rewarding experience that yields a truly exceptional product.

1. Grind the Meats: Begin by preparing your meat. If you are using a meat grinder, take your lean beef chuck and grind it through a 3/8 inch plate. Next, take your fatty beef short ribs and grind them through a 1/4 inch plate. This combination of grind sizes will ensure a pleasing texture in the final sausage. If you don’t have a meat grinder, many butchers are happy to grind the meat for you; be sure to specify the different grind sizes if possible.

2. Combine the Ingredients: In a large mixing bowl, combine the ground lean beef chuck, the ground fatty beef short ribs, and the beef suet. Add all of the dry spices to the bowl: the kosher salt, black pepper, ground coriander, ground allspice, bay leaf powder, ground cloves, dry mustard, whole yellow mustard seeds, and sugar. Add the minced garlic as well.

3. Incorporate the Water and Knead: Gradually add the water to the meat mixture. The goal here is to add just enough water to help you work and blend the spices thoroughly into the meat. Knead the mixture with your hands as you would dough. Continue kneading until the meat is well blended and has a slightly sticky, cohesive texture. This thorough mixing is crucial for distributing the flavors evenly and ensuring the sausages hold together.

4. Stuff the Casings: Prepare your lamb or beef casings according to the manufacturer’s instructions. This typically involves rinsing them thoroughly. Once prepared, you will need to stuff the meat mixture into the casings. If you have a meat grinder with a sausage stuffer attachment, load the mixture into the grinder and begin stuffing. Alternatively, you can use a large piping bag fitted with a wide, plain tip.

5. Form the Links: As you stuff the casings, continue filling them with the meat mixture. Once a desired length is reached (traditionally around 5 inches for these sausages), carefully twist the casing to form a link. You can use twine to tie off the ends of each sausage to ensure they hold their shape and the filling doesn’t escape during cooking. Continue this process until all the meat mixture is used, creating your batch of sausages.

6. Refrigeration and Freezing: Once your sausages are formed, they are ready for refrigeration or freezing. They can be kept in the refrigerator for 2-3 days before cooking. For longer storage, they can be frozen for 2-3 months. Ensure they are well-wrapped to prevent freezer burn.

Expert Tips & Tricks

Crafting sausages is an art form, and with a few seasoned insights, you can elevate your homemade links to restaurant quality.

• Meat Temperature is Key: For the best results when grinding and stuffing, ensure your meat is very cold, almost frozen. This helps the fat stay solid, leading to a better texture and preventing the meat from becoming mushy during grinding.
• Don’t Overwork the Meat: While kneading is essential to bind the ingredients, avoid overworking the meat to the point where it becomes tough. You’re aiming for a well-combined mixture, not a paste.
• Seasoning Adjustment: Taste is subjective. Before stuffing all your casings, fry a small spoonful of the mixture in a pan. This allows you to adjust the salt and spice levels to your personal preference. Remember that the flavors will meld and deepen as the sausages rest.
• Caseing Care: When preparing casings, be mindful of tears. If a casing does tear during stuffing, simply tie off the sausage at that point and continue. Don’t be discouraged; it’s a common occurrence, especially when learning.
• Even Link Size: Aim for consistent link sizes. This not only makes for an attractive presentation but also ensures that the sausages cook evenly.

Serving & Storage Suggestions

These Romanian Jewish beef sausages are incredibly versatile. They are traditionally grilled or pan-fried to perfection. Serve them hot, perhaps alongside a dollop of tangy mustard, some crusty bread, and a refreshing salad of pickled vegetables. They are also a fantastic addition to hearty stews or served as a robust breakfast alongside eggs.

For storage, as mentioned, they keep well in the refrigerator for 2-3 days. When frozen, ensure they are tightly wrapped in plastic wrap and then placed in a freezer bag or airtight container. To reheat frozen sausages, it’s best to thaw them in the refrigerator overnight and then cook them as usual. You can also reheat cooked sausages gently in a skillet over low heat or in a warm oven.

Nutritional Information

This nutritional breakdown is an estimation based on the ingredients provided. The actual values can vary depending on the specific cuts of meat and fat content used.

Nutrient	Amount per Serving (approx. 1 sausage)	% Daily Value
Calories	536.2 kcal
Calories from Fat		63%
Total Fat	37.2 g	57%
Saturated Fat	16.2 g	81%
Cholesterol	156.8 mg	52%
Sodium	826.2 mg	34%
Total Carbohydrate	2.4 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.9 g	3%
Protein	45.1 g	90%

Note: Daily Values are based on a 2,000 calorie diet. Individual results may vary.

Variations & Substitutions

While this recipe offers a time-honored flavor profile, feel free to explore subtle variations to make it your own.

• Spice Level: If you enjoy a spicier sausage, you can increase the amount of black pepper or add a pinch of cayenne pepper to the mixture.
• Herbaceous Notes: Some regional variations include fresh herbs like finely chopped parsley or dill. If you choose to add fresh herbs, do so sparingly to avoid overpowering the core spice blend.
• Fat Content: The recipe calls for fatty short ribs and suet to ensure moisture and flavor. If you prefer a leaner sausage, you can slightly reduce the amount of suet, but be mindful that this may result in a drier texture.

FAQs

Q: Can I make these sausages without a meat grinder?
A: Yes, you can ask your butcher to grind the meats for you, specifying the grind sizes if possible.

Q: What is the best way to cook these sausages?
A: These sausages can be grilled, pan-fried, or baked. Ensure they are cooked thoroughly to an internal temperature of 160°F (71°C).

Q: How long do the uncooked sausages last in the refrigerator?
A: Uncooked sausages can be stored in the refrigerator for 2-3 days.

Q: Can I make these sausages vegetarian or vegan?
A: This particular recipe is meat-based and cannot be easily adapted to vegetarian or vegan diets without a complete overhaul of the ingredients.

Q: What is the significance of the different grind sizes for the beef?
A: Grinding the lean beef coarser and the fatty beef finer helps create a desirable texture in the final sausage, preventing it from being too uniform or too crumbly.

Final Thoughts

The creation of these Romanian Jewish beef sausages is more than just a recipe; it’s an invitation to engage with a culinary tradition, to understand the balance of spices, and to experience the satisfaction of crafting something truly delicious from scratch. As you prepare these, imagine the generations who have done the same, their kitchens filled with the same aromas. I encourage you to embrace the process, to savor the aromas, and to share these flavorful links with loved ones. They are perfect served simply with a sharp mustard, or as the robust heart of a family meal. Enjoy the journey, and more importantly, enjoy the delicious destination.