ROMANIAN BEEF SAUSAGES

2 lb LEAN GROUND BEEF
1/2 ts ALLSPICE
1 ts BLACK PEPPER
1 ts SALT
3 CLOVES GARLIC,CRUSHED
1/2 c CLUB SODA

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 3/4 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.THESE ARE ALSO GOOD ON THE BARBE.MAKES SIX SERVINGS.

Country-Style Turkey Sausage (chicken would work)

nonstick spray coating
1 slightly beaten egg white
1/4 cup finely chopped onion
1/4 cup finely snipped dried apples or 1/2 cup finely chopped fresh apple
3 Tbs quick cooking oats
2 Tbs snipped fresh parsley
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp ground nutmeg
1/4 tsp pepper
1 dash ground red pepper
8 oz lean ground turkey breast


Spray an unheated large skillet with nonstick coating; set aside. Combine egg white, onion, apples, oats, parsley, salt, sage, nutmeg, pepper, and ground red pepper in a medium bowl. Add turkey; mix well. Shape mixture into eight 2-inch-diameter patties.
Heat skillet over medium heat. Cook patties 10 to 12 minutes or till meat is no longer pink and juices run clear, turning once. Drain off fat.

Home Made Apple Sausage

1 lb ground pork (you can do this with any ground meat but pork taste best)
1 granny smith apple cored, pealed and diced small
1 small chopped onion browned w/ a little olive oil and cooled
1/2 teaspoon groung sage
salt and pepper



Mix everything together and shape anyway you like and brown it off.

Chicken and Bacon

1 lb chicken breasts, roughly chopped
2 slices streaky bacon, roughly chopped
1 t dried chives
1/2 t dried thyme
1/2 t dried rosemary
1/4 t dried sage
1/4 t ground pepper
2 T parmesan cheese
1 T garlic, crushed

Combine all ingredients in a small bowl and mix well. Run all ingredients through a meat grinder, return to bowl and mix again. Refrigerate for 30 minutes or so (opt). Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate. Cut into desired serving size. Cook carefully turning until browned on all sides. Makes 4 servings. If you don’t have a sausage attachment, chop chicken and bacon up in food processor and shape into little sausages and fry.

German Beef Sausage

2 lb. ground beef
1 cup rolled oats
1/2 cup water
2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. summer savory

Combine all ingredients, mix well. Shape to form 2 (6 inch) log rolls, wrap airtight and chill 6 hours. Slice each roll into 6 (1 inch) patties, flatten to 3 1/2 inch rounds. Pan fry over medium heat 5 minutes per side.