Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ¼ cup | Unseasoned beef stock |
| 1 teaspoon | Finely chopped garlic |
| 1 teaspoon | Salt |
| ¼ teaspoon | Ground rosemary |
| ½ teaspoon | Chopped fresh parsley |
| ¼ teaspoon | Freshly ground black pepper |
| 1 pinch | Of cloves |
Servings: 4 to 6
Olive Oil (for basting)
Put all the ingredients except oil into a bowl. Mix into a semi-smooth mass with your hands. Cover the bowel and refrigerator overnight. Remove the bowel from the refrigerator at least 1 hour before you proceeed. Roll the mixture by hand into uniform cylindrical sausages measuring approximately 3 inches long by 1 inch thick. Place the sausages in a single, nontouching layer on a barbecue grate 3 inches above the coals (or lightly oiled grate in a pan 3 inches a preheated 550 degree F oven broiler.) Baste them initially and every 2 minutes thereafter. Cook the sausages till thier exterior surfaces become crisp and brown, about 6 to 8 minutes.
Transfer to a heated dish and serve promptly.