Recipe - Carnatzlach

ROMANIAN BEEF SAUSAGES

PHILLY.INQUIRER
2 pound LEAN GROUND BEEF
1 teaspoon BLACK PEPPER
3 CLOVES GARLIC,CRUSHED
One half teaspoon ALLSPICE
1 teaspoon SALT
One half cup 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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini