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A couple of European sausages

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 7:20 a.m.

MITITEI (Romanian)

Rumanian sausages, of which there are several, tend to have some pleasant
surprises in the ingredient list, such as dill seeds and lovage. Hereís an
all-beef recipe calling for baking soda, olive oil, and lots of parsley.

10 pounds beef (such as chuck roast)
2 cups water
1 1/2 cups olive oil
3/4 c cup dried parsley
15 cloves garlic, minced
3 tablespoons salt
2 tablespoons baking soda
2 tablespoons freshly ground black pepper

Cut the beef into chunks suitable for grinding, mix in the dry seasonings,
and grind with a 3/16 inch plate. Mix in the garlic, water, and olive oil
Stuff into hog casings. Dry and cook, refrigerate for a few days, or freeze.
To cook, grill over charcoal, bake, or broil.

Bulgarian Veal or Lamb Sausages

Iíve seen several recipes for Bulgarian sausages and all of them had one
thing in common: a short list of ingredients. Hereís one that is made from
either beef or lamb. I tried it a couple of times, with great success, but I
used 1 pound of meat (instead of 10) because I didnít want to store excess
sausage that contained uncooked chicken eggs.

1 pound veal or lamb
1 medium onion, minced
1 large chicken egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut the meat into chunks, then grind it twice a 1/8 or 3/16 inch plate. Mix
in the other ingredients. Take out small portions with a tablespoon measure
and roll into small sausages about 2 inches long. Fry; broil, or grill over
charcoal. These requite careful handling.

>From -
Sausage
by A.D. Livingston

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