Grilled Beef Sausages
|Lean ground beef||2 Pound, preferably neck, ground together with 1/4 pound fresh beef kidney suet|
|Fresh beef kidney suet||1⁄4 Pound|
|Finely chopped garlic||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Beef stock||1⁄2 Cup (8 tbs) (fresh or canned)|
|Vegetable oil||1 Tablespoon|
1 Lightly brush the rack of a broiler pan with oil.
2 Preheat the broiler to its highest setting.
3 In a deep bowl, mix the beef and suet with the garlic, allspice, cloves, thyme, salt and pepper.
4 Vigorously knead with both your hands until the ingredients are well blended.
5 Pour in the stock and using a wooden spoon, beat well until the mixture is smooth and fluffy.
6 Correct the seasoning.
7 Divide the mixture into 18 equal portions.
8 Moistening your hands lightly with cold water, roll each one into a cylinder about 3 1/2 inches long and 1 inch thick.
9 On the prepared rack, arrange the sausages side by side.
10 Broil them about 3 inches from the heat for about 8 minutes.
11 Frequently turn them with a spatula or tongs until they are crisp and brown on all sides.
12 Serve the mititei/ grilled beef sausages at once from a heated platter.
13 Traditionally, the sausages are accompanied by peppers in oil and sour dill pickles.