Ok, this one is good, I promise you. It’s a recipe that I came up on my own, after endless experiments in recreating my childhood sausages that my grandfather used to make everything we would come to visit him. He used to keep them fresh in the fridge and just throw them on a firing grill when we would come to visit.

I am pretty sure you have tasted at some point in your life something similar, so bare with me. It comes under different names, depending on which part of the world you come from, so, in post, I will just simply call it a “grill sausage”.

What you need to know before you start preparing:

• the “meat dough” needs to be knead for at least 30 minutes. In an ideal scenario, you will cook it ahead of time, and leave it in the fridge for at least 12 hours, so plan accordingly.
• you will need the meat cuts with as much fat as you can get
• you will still need extra fat on top of that
• if you are on a diet, please don’t prepare this recipe: it will mess you up.
• you need a meat grinder.

Ingredients

• 700 g beef (with as much fat as you can find)/
• 300 g pure fat (pork or beef, whatever you find)
• 1500 g pork (with as much fat as you can find)
• 24 garlic cloves
• 3 teaspoons of thyme
• salt to taste
• 2 beef flavored cubes (the ones you use for soups, like the ones from Knorr)
• 300 cold water
• 1 teaspoon of sodium bicarbonate

Cooking Time

• 30 minutes to grind the meat
• 30 minutes to “knead” the meat
• 12 hours in the fridge (optional)
• 2-3 minutes on the grill depending on the grill type and power

Instructions:

1. Grind all the meat and fat, together with the garlic.
2. Place the meat composition in a large bowl, add salt, and thyme and gently mix.
3. Separately in a bowl dissolve the beef cubes in the water.
4. Now you are ready to start the kneading process. If you are lucky, you have a kitchen robot you can do the job for you, if now, then old style it is. While you knead the composition, like you would do with a bread, add the water with the beef flavor, slowly. After the first 15 minutes, you can add the sodium bicarbonate. Then continue kneading for another 15 minutes. The meat dough should be sticky when it’s done, and should look more like a paste.
5. Cover it with some plastic wrap, and leave it in the fridge over night.
6. If you don’t have the time, skip number 5 and start preparing the sausages for the grill. Put some vegetable oil on your hands and then shape the sausages like hot dogs. (see the photos). The dimensions should be a little bigger, as they will shrink a little bit while they are on the grill. 10 cm long, and 4-5 cm thick should do it.
7. Fire the grill. Add the sausages when the grill is hot. Leave it for 3-5 minutes, depending on the power of your grill. If they are left too long, they will become dry.

Serve with mustard and homemade bread, if you have the luxury 🙂

Bon appetit 🙂