Name: Yugoslavian Sausage
Ingredients: 1 lb. ground lamb, pork or veal; 1 lb. ground chuck; 1 egg, beaten; 5-6 drops Tabasco; 1 teaspoon marjoram; 1 teaspoon salt; 1 teaspoon paprika; 1 lg. clove garlic, crushed; 3-4 Tbsp. beef broth or bouillon

Yugoslavian Sausage

Ingredients

1 lb. ground lamb, pork or veal
1 lb. ground chuck
1 egg, beaten
5-6 drops Tabasco
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon paprika
1 lg. clove garlic, crushed
3-4 Tbsp. beef broth or bouillon

Instructions

Combine all ingredients; blend well. Form into finger shaped sausages about 3/4" thick and 4" long. Cook slowly until well browned on a charcoal grill. Turn sausages often. Sausages should be brown on the outside and slightly pink on the inside. According to tradition, these sausages are served on a bed of chopped onions, with tiny hot peppers, mixed vegetables and bread.