Anyone ever tried this stuff before. Grew up with it as a kid, families would get together and make this and lefse in the winter. Main ingredients would be lean ground beer, all spice, onion, sale peter, and a few other secret spices. It would then be stuffed into a beef casing, air pockets punctured and then hung on closet rods in a cold room just above freezing to dry for a couple months until no longer pink. Then packaged and frozen. When you wanted some you would pull a ring out and slice the ends, run it under hot water for a few seconds to moisten the casing and then it would be stripped off.
It was pretty salty and rich but a love or hate thing depending if you got some from someone who used quality ingredients like leaner beef and put a good ratio of spice in. Went great with beer and as kids my mother would usually make dumplings or mush (esentially milk and flour with butter, sugar and cinnamon on top.)