Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
The potato flour is stirred into the water and seasoning first so it hydrates into a paste, then the beef and suet are folded in and the whole batch goes through a 3 mm plate together. That single fine grind is what binds it without dairy or breadcrumbs, and a beef or kosher-certified synthetic casing keeps it kosher.
How To Apply It
Make a paste first: hydrate the potato flour in the water with the salt and pepper. Then work in the cubed beef, suet and onion, and send the whole batch through the fine plate in one go.
Instructions
Cut the beef and onion into small pieces before grinding.
Stir the potato flour, salt and spices into the water first, then work in the meat and fat until evenly bound.
Grind the whole batch through a fine 3 mm plate.
Stuff into beef or synthetic casings since this is a kosher recipe and hog casings are excluded.
Refrigerate until the links firm up, and cook them within 1 to 2 days or freeze them.
Fry, grill or poach until the center reads 71C.
Then What
Stuff into the casing, chill until firm, and cook just before serving. This is a fresh, uncured sausage, so keep it refrigerated and use it within 1 to 2 days, or freeze it.
About This Recipe
A beef sausage made to kosher rules: no pork, no pork casing and no dairy, so it can go on a meat table. Potato flour does the binding that breadcrumbs or milk powder would do in many European fresh sausages. Use beef and casings from a kosher-certified supplier, since leaving out pork is not enough on its own.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Kosher Beef Sausage with Flour; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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