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.
- The Frugal Gourmet On Our Immigrant Ancestors
- by Jeff Smith
- William Morrow, 1990
- Illustration by Chris Cart
- ISBN 0688075908
- Recipe reprinted by permission
Page created 1996. Modified April 2007