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What You Need:
(Serving Size: about 18 smallsausages)
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2 pounds lean ground beef, preferably neck, ground together with ¼ pound fresh beef kidney suet
2 teaspoons finely chopped garlic
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon crumbled dried thyme
1½ teaspoons salt
1/8 teaspoon freshly ground black pepper
½ cup beef stock, fresh or canned
Vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the beef and suet with the garlic, allspice, cloves, thyme, salt and pepper in a deep bowl. Knead vigorously with both hands until the ingredients are well blended.
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2. Then pour in the stock and beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
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3. Divide the mixture into 18 equal portions and roll each one into a cylinder about 3½ inches long and 1 inch thick, moistening your hands with cold water as you proceed.
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4. Preheat the broiler to its highest setting. Brush the rack of a broiler pan lightly with oil and arrange the sausages side by side on the rack.
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5. Broil them about 3 inches from the heat for about 8 minutes, turning them with a spatula or tongs every few minutes until they are crisp and brown on all sides.
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NOTE: Serve the mititei at once from a heated platter. Traditionally, the sausages are accompanied by peppers in oil and sour dill pickles.
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