These skinless sausages are traditionally grilled over charcoal and served with mustard, fried potatoes, and maybe a tomato and cucumber salad. They are also often served with bread.
- 1 lb. Ground beef chuck
- 1 lb. Ground pork
- 1 lb. Ground lamb
- 1 tsp Ground cumin
- 1/2 tsp Ground allspice
- 1/2 tsp Ground black pepper
- 1 head of garlic
- 1 tsp kosher salt
- 1 ounce water
- 1 ounce sunflower oil (canola, corn or peanut oils will do)
- 3 – 4 ounces of bread (crusts removed)
- 1 tsp baking soda (bicarbonate of soda)
- Place the ground meats into the bowl of a stand mixer.
- Grind the cumin, the allspice and the pepper and add to the mixer bowl.
- Clean the head of garlic and chop the cloves into small pieces. Place in a mortar, add the kosher salt and mash into a paste with a pestle.
- Move the garlic paste into a small bowl, add the water and oil and mix vigorously with a fork or whisk. This is sometimes referred to as mujdei.
- Add the bread to the garlic mixture and mix to form a very thick sauce. If you need to, you can add a bit more water. The bread should be totally broken down.
- Add the garlic and bread mixture to the meat.
- With a paddle attachment installed, mix the meats and spices and garlic mixture on low speed and add in the baking soda.
- Turn the speed up to 2 or 3 and mix until well blended and tacky looking.
- Form the sausages by using a 1 ounce disher (ice cream scoop) and taking a heaping disher full of meat and then rolling a sausage between your hands. Be careful not to allow the ends to taper. Wetting your hands can be both a help and a hindrance. Roll the sausages to about the thickness of your thumb and about 4 inches long.
- Cook on a hot grill, gas, charcoal or electric. Or, as I have done, use a smoker set to 275F on your favorite wood. I used alder, cherry and apple. Cook to an internal temperature of about 150F.