Makes 12 pieces Ingredients
5 cloves garlic
¼ cup water
1½ tsp salt
2/3 pound coarsely ground pork
1 pound ground chuck
1 tsp baking soda
½ teaspoon dried basil
1 tsp freshly ground black pepper
½ teaspoon dried thyme
½ cup Beef Stock
Preparation
Crush the garlic well in the water, using a fork Stir in the meat, baking soda, seasonings, and garlic puree together. Add Beef Stock and mix well. For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. Refrigerate sausages overnight so the flavors can blend. Use a cover container. Are excellent on the grill, but also can be broiled or baked in the oven. Broil the sausages about 3 minutes per side until cooked through and browned. Are great served with home french fries, mustard and bread.
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