Recipe By : Philly Inquirer
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Lean ground beef
1 ts Black pepper
3 cl Garlic -- crushed
1/2 ts Allspice
1 ts Salt
1/2 c Club soda
Combine all the ingredients except the club soda, and mix well,
kneading with your hands so it becomes compact. Add soda gradually
kneading between additions until the dough is smooth, fine, and
almost elastic. Wet the palms of your hands and roll portions of
the mixture into sausage-like cylinders, each about 3/4 to 1" thick
and 3" to 4" long. Arrange in a single layer on a platter and cover
with was paper or foil.
Chill for at least five hours, but preferably 24, to develop the
flavor fully. Let stand at room temperature for one hour before
cooking. Broil for about 10 minutes, turning frequently so all
sides brown. Turn with gongs or a wood spatula so the sausages
don't break. These are also good on the barbecue.
