Mititeiappetizers, ethnic 1 lb ground beef 1/4 cup unseasoned beef stock 1 teaspoon finely chopped garlic 1 teaspoon salt 1/4 teaspoon ground rosemary 1/2 teaspoon chopped fresh parsley 1/4 teaspoon freshly ground black pepper 1 pinch of cloves 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. |
