Romanian Sausages


Makes 12 Sausages

Pearl Mailath, a Romanian friend in Indiana, invited us into her home for a real Romanian meal. As she cooked these delicious sausages, we talked politics. I think the discussion made the sausages taste even better. These are great cooked on the outdoor grill.

  • 4-5 cloves garlic, peeled
  • 1/4 cup water
  • 1 pound ground chuck
  • 2/3 pound coarsely ground pork
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme, whole
  • 1/2 teaspoon dried basil
  • 1/2 cup Beef Stock or use canned

Crash the garlic well in the water, using a fork. Stir the meat, baking soda, seasonings, and garlic purée together. Add Beef Stock and mix well.

For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. Place sausages side by side in a container and cover. Refrigerate overnight so the flavors can blend.

These are excellent on the grill. They may also be broiled or baked in the oven.

Broil the sausages about 3 minutes per side until cooked through and browned.

HINT: When hand rolling sausages or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet. This way, the meat will not stick to your hands.

  • from:
  • The Frugal Gourmet On Our Immigrant Ancestors
  • by Jeff Smith
  • William Morrow, 1990
  • Illustration by Chris Cart
  • ISBN 0688075908
  • Recipe reprinted by permission

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