| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Beef, Main dish |
45 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean Ground Beef |
| 2 |
T |
Extra-Virgin Olive Oil |
| 3 |
|
Cloves Garlic, Peeled |
| 2 |
t |
Baking Soda |
| 1/2 |
t |
Dried Thyme |
| 1/2 |
t |
Red Pepper Flakes, Crumbled |
| 1/2 |
t |
Hungarian Paprika |
| 1 |
t |
Caraway Seed |
|
|
Salt And Freshly Ground |
|
|
Pepper |
INSTRUCTIONS
Crush garlic into a paste, set aside. Combine beef, oil, garlic,
baking soda, thyme, red pepper, paprika ,caraway seeds, and 2 Tbsp.
water in a large bowl. Season with salt and pepper and knead for 5
minutes, wetting your hands frequently to keep mixture moist. Cover
bowl and refrigerate at least 5 hours. With wet hands, roll meat, 1
Tbsp. at a time into small balls, then shape balls into sausages about
3" long and 1" thick. Heat grill pan over medium heat. Cook sausages
in batches, turning frequently, until well browned and cooked through,
about 10 minutes. Serve as an hors d'oeuvre or with potatoes as an
entree. Notes: Author Nicolae Klepper says that mititei were invented
one evening at an inn called La Iordachi in Bucharest, known for its
sausages, when the kitchen ran out of casings. Recipe by: Saveur
January 98 Posted to MC-Recipe Digest V1 #986 by Suzy Wert
<SuzyWert@aol.com> on Jan 5, 1998
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”