Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
These sausages 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.
5 cloves garlic, peeled
¼ cup water
1 pound ground chuck
⅔ pound coarsely ground pork
1 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon black pepper
½ teaspoon dried thyme, whole
½ teaspoon dried basil
½ cup beef stock
Crush 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 ⅓ cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. 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. Place sausages side by side in a container and cover. Refrigerate overnight so that the flavors can blend.