Yugoslavian Sausage
Ingredients
- 1 lb. ground lamb, pork or veal
- 1 lb. ground chuck
- 1 egg, beaten
- 5-6 drops Tabasco
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 lg. clove garlic, crushed
- 3-4 Tbsp. beef broth or bouillon
Instructions
Combine all ingredients; blend well. Form into finger shaped sausages about 3/4" thick and 4" long. Cook slowly until well browned on a charcoal grill. Turn sausages often. Sausages should be brown on the outside and slightly pink on the inside. According to tradition, these sausages are served on a bed of chopped onions, with tiny hot peppers, mixed vegetables and bread.