Romanian Jewish Beef Sausages - cooking recipe

Ingredients

3 lbs lean beef chuck
1 1/4 lbs beef short ribs (fatty ones)
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

Preparation

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.