Recipe Talk

Does anyone have a good recipe for RINDERWURST?
I can't find anything on the web. AM I spelling it wrong?

Please help

I have a German/Hungarian friend who is an excellent cook. What IS rinderwurst and what does the recipe contain? Maybe she can help me find a recipe for what you are looking for.

Ok... rinderwurst is simply a beef sausage. I found this recipe on the internet, I will ask my friend for her recipe when I see her tonight.

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German Beef Sausage

2 lb. ground beef
1 c. rolled oats
1/2 c. water
2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. summer savory

Combine all ingredients, mix well. Shape to form 2 (6 inch) log rolls, wrap airtight and chill 6 hours. Slice each roll into 6 (1 inch) patties, flatten to 3 1/2 inch rounds. Pan fry over medium heat 5 minutes per side.

Ok, Elizabeth has a Hungarian garlic sausage recipe that she swears by using only pork butt. She says Hungarians don't like a lot of 'extra' ingredients in their sausage, they keep it simple. So here is her recipe.

Kolbasz

5-7 lb pork butt
9 cloves of garlic, minced fine
1 1/2 tsp ground black pepper
2 tbsp good Hungarian paprika* (not that flavorless stuff)
1 tbsp salt (you don't need a lot)

Grind the meat and mix with the pepper, paprika and salt. Put the minced garlic in a 1 cup measure and fill with water, soak overnight in the refrigerator.
Day 2: Mix the meat well once more then add the garlic along with the soaking water. Refrigerate overnight.
Day 3: Stuff into casings.

* Store Hungarian paprika in the refrigerator or freezer to keep it's flavor.

An old german favorite from the Waverly Iowa area: (No measurments given with old recipe)

Rinderwurst:

Cook chuck roast with onions. When done drain off the broth and cook oatmeal in the beef broth. Enough to be about one fourth as much as the beef. Grind the beef and mix with the cooked oatmeal. Add salt, pepper, and allspice to taste.( We found that it takes a lot of allspice to make it taste like Grandmother M's.) You can then either bake the rinderwurst in a shallow cake pan at 225-250 degrees for 30 minutes or stuff in casings. Cool the baked-in-a-shallow pan rinderwurst and cut in the amount you fry for a meal. Use or package and freeze for later. When ready to use, thaw and fry as patties or just fry any old way allowing for some nice brown crispness and some soft parts.

You are spelling rinderwurst correctly. My mother recorded making rinderwurst in her daily diary each time they butchered and cut up beef chuck. I'm searching through her recipes going as far back as 1937, and will post it later.

iR

Please post or send the recipe to me. I was born and raised in a small German community in IL. A sausage shop made and sold rhinderwurst only during the winter months. I have been searching for a recipe for years to no avail. The recipe drk posted had all the ingredients but no quantity. I guess I will experiment with his until I can find more information.

DCS

I am interested in the Rinderwurst recipe if you have found it.
Also where you are from.

My mother passed away a few years ago and my father is missing her Rinderwurst.

Her recipe was from an old Luthern Church cookbook from Matteson, IL. that we have not been able to find.

Thanks,

RWE

My recipe comes from my grandfather, from his german family...cook about 5 lbs of chuck roast in 3 cups h2o with 1.5t allspice, 2.5t cinnamon. cook till tender, then remove meat. cook 1cup oatmeal till done (regular quaker oats). Grind meat together with 3 med white onions, & mix in oatmeal mixture.(I prefer to let the sausauge stand in fridge overnight now to let the flavors mingle & mature). Place 1/4" to 1/2" thick layer in hot fry pan (electric skillet works well for this)& fry till well browned on both sides.(now comes the crazy part...but try it, its incredibly delicious)...serve on a slice of thin white bread spead with grape or currant jelly(I love it slathered with jelly!!! & I like a sprinkle of salt since there is none in the recipe). This has been one of my family's favorite recipies for litorally generations, and I can't quite believe I am broadcasting it to all...but I guess if I love it so much, its worth sharing with others who may also enjoy it and share the recipe with their families. Hope my family forgives me for letting the secret out!

I've been searching for my German family's recipe and couldn't find it. This one offered my Barb in Recipelink comes closest I think. The only thing missing has to do with "suet". Not sure how they added it or prepared it for addition just yet- still doing research. I am going to try this one soon with or without suet as I long for this delicious family comfort food, on a piece of toast. (I keep reading it's even better with a bit of jelly on the toast.) hmmm. I'll always try something once tho!

RINDERWURST (GERMAN BEEF SAUSAGE)

1 lb. stew beef
1 lb. short ribs (I used neck bones, worked fine)
Cover with water and stew until meat falls off bones. Keep the water level high enough to cover the meat. Drain and reserve broth.

Grind meat and measure. Grind enough onions to equal the volume of meat.

Return meat and onions to broth. Stew until onions disappear.

Add spices (I had a little more meat than the 2 lbs. listed so I had 5 cups of meat.)

Spices (works fine for 5 cups of meat and 5 cups ground onions)
2 Tablespoons Allspice
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 Tablespoon salt

Add quick-cooking oatmeal (dry). I used two cups total; if you have more broth you may need more.

Cook until thick and oatmeal is the same color as the meat. Make sure there is no broth left.

Cool and package. I put mine into margarine tubs and froze it.

It can be made into patties and pan-fried, browning on both sides.

Note: I don't have a meat grinder so I used a food processor. The product is smoother than my grandmother's but smells and tastes the same.

Category: Main Dishes, Beef and Other Meats
Msg Link: http://www.recipelink.com/msgid/017859

Important! I forgot to say DONT use "stew meat". It's usually from the round and way to lean and dry. Use Chuck always. Maybe that's why this recipe calls for shortribs-to add needed fat. ??