Yield: 4 servings
|½ pounds||Homemade braunschweiger|
|2 teaspoons||Freshly grated onion|
|½ teaspoon||Finely minced garlic|
|Salt to taste|
|Black pepper to taste|
|2 tablespoons||Chopped fresh parsley|
Mash sausage with a fork and add the onion, garlic, Tabasco, salt and pepper. Mix well. From into 20 to 25 little balls and roll in parsley to coat. Insert a toothpick and chill well before serving.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 01-12-95