Recipe(tried): Rinderwurst (German Beef Sausage) - the "real thing" recipe

I see the recipe didn't copy into my last post, so here it is. This is the same recipe that was emailed to me by the butcher at Walt's in Beecher, IL, the one who makes their rinderwurst. The recipe he sent me was identical to the one I'd found online here on this site, some years ago -- right down to the same typo!

So here it is. I'm going to try this recipe again, and do a side by side comparison with the rinderwurst my cousin sent me from Walt's.

Good luck, everyone! Here's the recipe:

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

Click here to view: /recipes/rinderwurst-using-oatmeal-017859