Title: Carnatzlach
Categories: Meat
Yield: 6 Servings
| ROMANIAN BEEF SAUSAGES |
| PHILLY.INQUIRER |
| 2 | lb | LEAN GROUND BEEF |
| 1 | ts | BLACK PEPPER |
| 3 | | CLOVES GARLIC,CRUSHED |
| 1/2 | ts | ALLSPICE |
| 1 | ts | SALT |
| 1/2 | c | CLUB SODA |
COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA,AND MIX WELL,KNEADING
WITH YOUR HANDS SO IT BECOMES COMPACT.ADD SODA GRADUALLY KNEADING BETWEEN
ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC.WET THE PALMS
OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE
CYLINDERS,EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE
LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL.
CHILL FOR AT LEAST FIVE HOURS,BUT PREFERABLY 24,TO DEVELOPE THE FLAVOR FUL
LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING.BROIL FOR ABOUT
10 MINUTES,TURNING FREQUENTLY SO ALL SIDES BROWN.TURN WITH TONGS OR A WOOD
SPATULA SO THE SAUSAGES DON'T BREAK.THESE ARE ALSO GOOD ON THE BARBE.MAKES
SIX SERVINGS.