Kosher Sausage With Oil

Kosher sausage with oil

beef, lean200 g0.44 lb
beef, regular700 g1.54 lb
olive or vegetable oil100 g3.3 oz fl
Ingredients per 1000g (1 kg) of materials
salt18 g3 tsp.
pepper4.0 g2 tsp.
garlic3.5 g1 clove
marjoram2.0 g1 tsp.
cold water60 ml¼ cup
  1. Grind lean beef with 1/8" plate. Grind regular beef with 1/8" plate.
  2. Mix lean ground beef with cold water, salt and spices or emulsify in food processor. Add regular ground beef, oil and mix everything together.
  3. Stuff mixture into 32-36 mm hog casings.
  4. Cook in water at 176º F (80º C) for 35 minutes.
  5. Cool and refrigerate.
You can finish with step #3 (stuffing), which will produce a fresh sausage that must refrigerated and fully cooked before serving.
You can smoke (optional) and cook the sausage.
Use a regular olive or vegetable oil. Don’t introduce more oil than 10-11% otherwise the taste of the sausage might suffer.
A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.

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