For ➍250 g coarsely minced pork
250 g coarsely minced beef or lamb
1 onion, finely chopped
3 garlic cloves, crushed
½ ts harissa
1 ts sweet paprika
1 ts cayenne pepper
1 ts thyme
½ ts baking powder
1 ts ground caraway seeds or cumin
1 ts marjoram
salt & freshly ground black pepper
½ ts allspice*
meat, chicken or vegetable stock, for basting*
1 tbs olive oil
Combine all the ingredients, apart from the olive oil and stock, together in a large mixing bowl. Knead together for 5 m. (Cover and refrigerate for 5 h to enhance the flavour.*) Wet your hands and divide the mixture into handpalm-sized balls, then roll into small sausages of about 10 cm long.
Heat the oil in a large heavy-bottomed frying pan or griddle. Cook the sausages over a medium heat for 20-30 m. Turn them several times during cooking and baste with a little stock to keep them moist*.
Serve with mustard as a snack (with drinks). Serve with a salad of sliced peppers or/and cabbage or potatoes as a small meal.
*Optional.
This is a national Romanian dish, similar to Balkan cevapcici.
Read tip on minced meat & salt
