| Cuisine: Slavic | Type: Appetizer | Serves: Makes 45 |
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Source:
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Sauver Magazine |
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Attributes:
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Comments:
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A Hungarian sausage that can be served as an hors d'oeuvre or with potatoes as a main dish. |
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Serving Suggestions:
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Ingredients:
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2 lbs. lean ground beef 2 tbs. extra virgin olive oil 3 cloves garlic, peeled and crushed 2 tsp. baking soda 1/2 tsp. dried thyme 1/2 tsp. crumbled red pepper flakes 1/2 tsp. paprika - hot or sweet 1 tsp. caraway seeds Salt and freshly ground black pepper |
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Instructions:
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1. Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoon water in a large bowl. Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist. Cover bowl and refrigerate for at least 5 hours. 2. With wet hands, roll meat, 1 tablespoon at a time, into small balls, then shape balls into sausages about 3 inches long and 1 inch thick. Heat a 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 a main course. |
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Related recipes:
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None |
2001-03-10