Homemade skinless sausage recipes – how to make grilled skinless sausages with garlic. Easy mince recipe to make skinless sausage with garlic and more simple and tasty ingredients.
View this video about how to make grilled skinless sausage from scratch by using a yummy and easy homemade sausage recipe!
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1) 3 kg /106 oz of pork minceu003cbru003e2) salt and ground black pepper to tasteu003cbru003e3) 1.5 tsp of dried allspice or to tasteu003cbru003e4) 0.5 tsp of dried thyme or to tasteu003cbru003e5) 2 garlic heads or to tasteu003cbru003e6) 2×100 ml / 3.5 fl oz of wateru003cbru003e7) 1.5 tbsp of food bicarbonate
1) put mincemeat in a large bowlu003cbru003e2) season ground pork with salt and pepper to tasteu003cbru003e3) flavor skinless sausages with allspice and thymeu003cbru003e4) finely chop or crush garlic, then add it over ground porku003cbru003e5) add a little cold water, then combine ingredients very wellu003cbru003e6) cover the bowl with foil and place it into the fridge at least for a couple of hours or until the next dayu003cbru003e7) add food bicarbonate and a little water, mix and put back the meat in the fridge for 2 hoursu003cbru003e8) make skinless sausages of the desired sizeu003cbru003e9) roast sausages in the oven or on the coal grill until browned evenly
Skinless sausages are very popular food recipes in several countries and especially in the Balkans and Romania.
Skinless sausages are very popular all over the Balkans and there are many differences between the recipes.
However, all of them use different combinations of ground pork, beef, and sheep. The used spices are also quite different.
The Romanian sausage recipe has two unique features – it uses food bicarbonate and doesn’t use onion. They are locally known as mititei or mici.
Even if you can roast skinless sausages in the oven, they are usually fried on the coal grill because of the added smoky taste.
All cevapi types can be served plain along with mustard, ketchup, cold garlic sauce or another dipping sauce.
Grilled Romanian sausages are tasty in any way you serve them, but along a cold light beer, they have an even better taste!
Read more about the Romanian mititei here.