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   MSGID: 35329.fidonet_cooking@1:105/500 2db31e89   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mititei (Romanian Sausages)   
    Categories: Romanian, Sausages   
         Yield: 12 Sausages   
       
         4 cl Garlic; up to 5, peeled   
     1 1/2 ts Salt   
       1/4 c  Water   
       1/2 ts Whole dried thyme   
         1 ts Baking soda   
       1/2 ts Dried basil   
       1/2 c  Beef Stock or use canned   
         1 ts Black pepper; freshly ground   
       2/3 lb Coarsely ground pork   
         1 lb Ground chuck   
       
     Pearl Mailath, a Romanian friend in Indiana, invited us into her home   
     for a real Romanian meal. This was before Romania erupted into what   
     we hope will be independence. As she cooked these delicious sausages,   
     we talked politics. I think the discussion made the sausages taste   
     even better. These are great cooked on the outdoor grill.   
        
     Crush the garlic well in the water, using a fork. Stir in the meat,   
     baking soda, seasonings, and garlic puree together. Add Beef Stock   
     and mix well.   
        
     For each sausage, take 1/3 cup of the meat mixture, and roll between   
     the palms of your hands into a sausage shape about 4 inches long.   
     Place sausages side by side in a container and cover. Refrigerate   
     overnight so the flavors can blend.   
        
     These are excellent on the grill. They may also be broiled or baked   
     in the oven.   
        
     Broil the sausages about 3 minutes per side until cooked through and   
     browned.   
        
     Hint:   
        
     When hand rolling sasuages or meatballs of any kind, keep a small   
     bowl of water near you so that you can keep your hands a bit wet.   
     This way, the meat will not stick to your hands.   
        
     Recipe by The Frugal Gourmet, Our Immigrant Ancestors   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
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