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The Hirshon Romanian Jewish Garlic Beef “Sausages” - Karnatzlach

The Hirshon Romanian Jewish Garlic Beef “Sausages” – Karnatzlach


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 1/4 lb. stewing beef
  • 1 lb. veal, cut into 1/2″ in. cubes
  • 810 cloves garlic, pressed through a garlic press
  • 1/2 cup club soda
  • 1/2 tsp baking soda
  • 3 tsp. Kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 tsp. paprika
  • 1 tsp. freshly-ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. freshly-ground caraway
  • 1 medium onion, minced
  • 4 tbsp. minced fresh parsley
  • 1 tbsp. minced fresh sage
  • 1 tbsp. minced carrot, medium
  • 1/2 tsp. minced fresh thyme
  • 1/2 tsp. minced fresh oregano
  • 1/2 tsp. minced fresh marjoram
  • 2 eggs
  • Flour as needed

Instructions

  1. Grind meats through a 3/8” (10 mm) plate on a meat grinder. Mix the pressed garlic cloves through the meat with your hands. Add club soda, mix again and leave overnight in the fridge.
  2. Beat the eggs. Except for the flour, mix everything else together.
  3. Using very clean hands, roll the meat into small sausages about 3-4” (75-100 mm) long and 1” (25 mm) diameter.
  4. Dredge sausages in flour all around. Refrigerate for at least 2 hours.
  5. Cook before serving by frying or grilling (strongly preferred). Serve with black bread and deli mustard.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 426.2 kcal
  • Sugar: 1.59 g
  • Sodium: 823.95 mg
  • Fat: 17.21 g
  • Saturated Fat: 6.86 g
  • Trans Fat: 0.36 g
  • Carbohydrates: 10.4 g
  • Fiber: 2.29 g
  • Protein: 57.04 g
  • Cholesterol: 262.27 mg
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