| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Unseasoned beef stock |
| 1 |
t |
Finely chopped garlic |
| 1 |
t |
Salt |
| 1/4 |
t |
Ground rosemary |
| 1/2 |
t |
Chopped fresh parsley |
| 1/4 |
t |
Freshly ground black pepper |
| 1 |
pn |
Of cloves |
INSTRUCTIONS
Servings: 4 to 6 Olive Oil (for basting) Put all the ingredients
except oil into a bowl. Mix into a semi-smooth mass with your hands.
Cover the bowel and refrigerator overnight. Remove the bowel from the
refrigerator at least 1 hour before you proceeed. Roll the mixture by
hand into uniform cylindrical sausages measuring approximately 3
inches long by 1 inch thick. Place the sausages in a single,
nontouching layer on a barbecue grate 3 inches above the coals (or
lightly oiled grate in a pan 3 inches a preheated 550 degree F oven
broiler.) Baste them initially and every 2 minutes thereafter. Cook
the sausages till thier exterior surfaces become crisp and brown,
about 6 to 8 minutes. Transfer to a heated dish and serve promptly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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