From Dill to Dracula: A Romanian Food & Folklore Cookbook by A.M. Ruggirello

Author:A.M. Ruggirello [Ruggirello, A.M.]
Language: eng
Format: epub
ISBN: 9781735420028
Publisher: Cardboard Monet Publishing
Published: 2020-11-09T23:00:00+00:00

3 garlic cloves

1 lb ground pork

1 lb ground beef

2t baking soda

2 T extra virgin olive oil

½ t hot paprika

½ t dried thyme

2 t caraway seeds

1 t black pepper

½ t red pepper flakes

2 t kosher salt

Mince garlic until fine.

In a large bowl, use your hands to mix all ingredients together, frequently wetting your hands while mixing will help keep the mixture moist.

Form into small 3" long sausages, approximately ¾" thick. Cut the edges off to form little cylinders.

Place sausages in the refrigerator for a couple of hours to allow the meat to set. This will make them juicy and tender.

Grill on a hot grill until cooked through, turning with tongs approximately every 4 minutes. Don't pierce with a fork while cooking.

Serve dipped in yellow mustard with a side of crusty bread.

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