Carnatzlach
Yield
6 servingsPrep
5 hrsCook
10 minReady
5 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 1 | teaspoon |
black pepper
|
|
| 3 | CLOVES |
garlic
crushed |
*
|
| ½ | teaspoon |
allspice
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
soda water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 5 | ml |
black pepper
|
|
| 3 | CLOVES |
garlic
crushed |
*
|
| 2.5 | ml |
allspice
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
soda water
|
*
|
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.
