| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Unseasoned beef stock |
| 1 |
ts |
Finely chopped garlic |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground rosemary |
| 1/2 |
ts |
Chopped fresh parsley |
| 1/4 |
ts |
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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