Ancient Jewish Sausage

Yield about 5 servings (4-5 thin pieces per serving)

3/4 cup walnut pieces

1 pound ground beef

2 large eggs, divided

1 cup plain dry bread crumbs

1 teaspoon cinnamon

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon chili powder (optional)

1 medium or large bag for oven

Heat a medium frying pan over medium-high heat. Add the walnuts in a single layer to the hot, dry pan. Cook, watch and stir frequently until the walnuts start to brown and they smell toasted about 5 minutes. Transfer the walnuts to a plate and cool evenly until room temperature.

Preheat oven to 350 F (180 C). Prepare a medium baking sheet. Spray with non-stick baking spray.

Add walnuts, bread crumbs, and spices into a bowl of a food processor. Process until everything is being mixed. Add ground beef and 1 egg. Process until a smooth paste. Remove from the food processor to a large bowl and add one more egg. Mix everything together. Check for spice. Add if needed.

Grease an oven bag with vegetable oil. Arrange opened bag on baking pan. Place the meat mixture in bag and shape into medium size sausage. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

Bake in lower half of oven 1 hour. Remove from oven. Let stand 5 minutes and open bag. Serve warm or cold. Keep refrigerated for a couple days.