Recipe(tried): Rinderwurst (using oatmeal)

My mother copied this recipe down in 1974 and I made it for the first time this year. I remember my grandmother making it for breakfast; she and grandfather were farmers in northern Illinois (I was born in Elgin).

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.