You will need:

10 cloves garlic, finely chopped or crushed

2 tsp. baking powder

1/2 tsp. ground cloves

2 tsp. well-crumbled dried oregano

2 tsp. black pepper

2 tbsp. kosher salt (or sea salt)

3 tbsp. sweet paprika

1 lb. ground chuck

1 lb. ground pork

1 lb. ground turkey (or lamb)

Soak the garlic in 1/4 cup lukewarm water. Stir in the baking powder, cloves, oregano and pepper. Add the salt and paprika to the ground meats. Pour in the meat, the garlic-water mixture, then add 1 1/2 cups more water. Blend mixture so that it is firm but not too stiff. For maximum flavor, cover the meat and leave it in the refrigerator for several hours (or overnight).

To shape sausages, wet hands and take a scant 1/2 cup of mixture. Form it into a sausage (tube shape) about 4 inches long and 1 inch wide. continue until all of the mixture is used. Cook on a hot grill or in a greased skillet until sausages are dark brown on all sides and no juices ooze out.

This amount of ingredients will yield about 25 sausages.

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