Serves:
16 people
Cooking Time:
4 hour 30 minutes
Ingredients
- 18 oz ground beef
- 18 oz ground lamb
- 4 garlic cloves
- 1 tsp thyme
- 1 cup beef bouillon granules
- 1/2 tsp baking soda
- 1 tsp black pepper, ground
- 1 tsp paprika
- 1 tbs salt
- 1 pinch nutmeg
- 1/4 cup beer
- 1 cup tomato paste
- 2 oz green onion chopped
- 2 oz parsley chopped
- 2 oz coriander chopped
- 4 garlic cloves minced
- Salt and pepper to taste
- 1/2 cup water
Instructions
- Place the meat into a bowl and mix.
- Mix in a larger mug, beef bouillon with a beer, carbonate, spices seasoning, salt, pepper and give it a good stir until the salt has dissolved entirely.
- Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste.
- You can now work with a dash of water to form the sausages into their shapes. Place all on a little tray, something that can easily be placed in the fridge.
- Transfer the sausages to the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.
- Place them onto a hot grill, cook them on each side for no longer than 4 min. (8 min. in total).
- For the sauce: mix tomato paste, water, garlic, parsley, coriander, salt, and pepper to taste.
