Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lean beef chuck
   1 1/4  pounds        fatty beef -- (short ribs or
                        -- plate)
     1/4  pound         beef suet
   5      teaspoons     kosher salt
   1      tablespoon    coarsely ground black pepper
   2      teaspoons     ground coriander
   1      pinches       ground allspice
   1      pinches       ground bay leaf
   1      pinches       ground cloves
   1      teaspoon      dry mustard
   2      tablespoons   whole yellow mustard seed
   2      tablespoons   minced garlic
   2      teaspoons     sugar
     1/2  cup           water
                        lamb or beef casings -- (we use lamb)

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.