The invention provides a method for making a pastrami sausage comprising providing a meatcut for use in making pastrami, during the meat cut in a salt spice mixture comprising salt, pepper and one or more of cloves, sugar, garlic, bay leaves, onion, paprika, mayoram, mace, mustard seeds, juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four to about six hours to import a smoked flavor to the meat, grinding the cured and smoked meat to produce a ground meat product; and filling a sausage casing with the ground meat product.