Rather Than Boring Meatballs! Combine Two Meats to Create a delicious flavour.

Grind the meats at least 2-3 times to get a smooth paste.

Add 5 cloves of garlic, 1.5 tablespoons of salt, 1 teaspoon of black pepper, 0.5 teaspoon of caraway seeds powder, 1.5 teaspoons of thyme, 1 teaspoon of sodium bicarbonate, and 250ml of beef stock to the ground meat.

Knead the mixture until you get a paste for at least 10 to 15 minutes.

Cover the mixture and put it in the fridge for a minimum of 24 hours, preferably for 2 days.

After 2 days, make the sausages, ensuring your hands are wet to prevent sticking.

Allergens