Recipe(tried): Rinderwurst (German Beef Sausage)

When cooking the beef we find it is good to just boil it for a couple of hours with the onions in the water. Every December, we have three couples over for a rinderwurst making party, after which we all pig out on it for supper, and everyone takes 4/5 packages home. We start out with about 16 lbs of beef. Most of our friends were farm kids in the area 40 miles west of Chicago in the early 50's before the urban sprawl took over, and we remember coming in for breakfast after milking the cows on a cold January morning, and smelling the rinderwurst frying as we approached the house. Most of us eat it by forking a mouthful onto a piece of toast slathered with jelly or Karo syrup. Sure brings back lots of memories. Don