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What You Need:
(To Make: 12 sausages)
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4-5 cloves garlic, peeled
¼ cup water
1 pound ground chuck
2/3 pound coarsely ground pork
1 teaspoon baking soda
1½ teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme, whole
½ teaspoon dried basil
½ cup Beef Stock or use canned
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Translate this recipe:
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| How To Cook: |
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1. Crush the garlic well in the water, using a fork. Stir in the meat, baking soda, seasonings, and garlic puree together.
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2. Add Beef Stock and mix well.
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3. 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.
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4. Place sausages side by side in a container and cover. Refrigerate overnight so the flavors can blend.
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5. These are excellent on the grill. They may also be broiled or baked in the oven.
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6. Broil the sausages about 3 minutes per side until cooked through and browned.
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TIP:
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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.
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