Jewish sausage of Romanian origin, once very popular in Lower East Side 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. Beat the eggs. Except for the flour mix everything together.
  3. Using hands roll the sausage mass into small sausages about 3-4” (75-100 mm) long and 1” (25 mm) diameter.
  4. Dredge sausages in flour all around. Rerigerate.
  5. Cook before serving by frying or grilling.

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