Ingredients
Scale
- 1 ¼ lb. stewing beef
- 1 lb. veal, cut into ½” in. cubes
- 8–10 cloves garlic, pressed through a garlic press
- ½ cup club soda
- ½ tsp baking soda
- 3 tsp. Kosher salt
- ½ tsp. freshly-ground black pepper
- 1 tsp. paprika
- 1 tsp. freshly-ground cumin
- ½ tsp. cayenne pepper
- ½ tsp. freshly-ground caraway
- 1 medium onion, minced
- 4 tbsp. minced fresh parsley
- 1 tbsp. minced fresh sage
- 1 tbsp. minced carrot, medium
- ½ tsp. minced fresh thyme
- ½ tsp. minced fresh oregano
- ½ tsp. minced fresh marjoram
- 2 eggs
- Flour as needed
Instructions
- 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.
- Beat the eggs. Except for the flour, mix everything else together.
- Using very clean hands, roll the meat into small sausages about 3-4” (75-100 mm) long and 1” (25 mm) diameter.
- Dredge sausages in flour all around. Refrigerate for at least 2 hours.
- 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
