Carnatzlach
Submitted by heidiann
Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they’re a crowd-pleasing appetizer or main.
YIELD
6 servingsPREP
5 hrsCOOK
10 minREADY
5 hrsCarnatzlach (also spelled carnatzl or karnatzlach) are a beloved staple of Romanian-Jewish cuisine. Think of them as rustic, skinless sausages packed with garlic and warm allspice, with a surprisingly light texture thanks to a clever splash of club soda worked into the meat.
The trick is patience. You knead the mixture until it’s smooth and almost elastic, then let it rest in the fridge for up to 24 hours so the flavors really meld together.
Once broiled, the outside gets beautifully browned and snappy while the inside stays juicy and tender.
Serve them as an appetizer with mustard and pickles, or pile them on a plate alongside roasted potatoes for a hearty dinner.
Pro Tips
- The 24-hour chill makes all the difference. Five hours is the minimum, but a full day in the fridge develops much deeper flavor.
- Club soda is non-negotiable. The carbonation creates tiny air pockets that keep the sausages light instead of dense. Don’t swap in still water.
- Wet your hands before shaping. The mixture is sticky, and damp palms prevent it from clinging to you while you roll.
- Turn with tongs, never a fork. Piercing the sausages releases all those beautiful juices you worked to keep inside.
Ingredients
Directions
COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA, AND MIX WELL, KNEADING WITH YOUR HANDS SO IT BECOMES COMPACT.
ADD SODA GRADUALLY KNEADING BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC.
WET THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE CYLINDERS, EACH ABOUT ¾ TO 1” THICK AND 3” TO 4” LONG.
ARRANGE IN A SINGLE LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL.
CHILL FOR AT LEAST FIVE HOURS, BUT PREFERABLY 24, TO DEVELOPE THE FLAVOR FUL LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING.
BROIL FOR ABOUT 10 MINUTES, TURNING FREQUENTLY SO ALL SIDES BROWN.
TURN WITH TONGS OR A WOOD SPATULA SO THE SAUSAGES DON’T BREAK.
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