Yugoslavian Sausage

Yugoslavian Sausage


  • 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


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.

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