Title: Romanian Sausages (Mititei)
Categories: Meat
Yield: 1 Servings
| 5 | | Cloves garlic, peeled |
| 1/4 | c | Water |
| 1 | lb | Ground chuck |
| 2/3 | lb | Coarsely ground pork |
| 1 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 | ts | Black pepper |
| 1/2 | ts | Dried thyme, whole |
| 1/2 | ts | Dried basil |
| 1/2 | c | Beef stock |
Crush the garlic well in the water, using a fork. Stir the meat, baking
soda, seasonings, and garlic puree 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
that 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.