5 Cloves garlic, peeled 1/4 c Water 1 lb Ground chuck 2/3 lb Coarsely ground pork 1 ts Baking soda 1 1/2 ts Salt 1 ts Black pepper 1/2 ts Dried thyme, whole 1/2 ts Dried basil 1/2 c Beef stock Crush the garlic well in the water, using a fork. Stir the meat, baking soda, seasonings, and garlic puree together. Add Beef Stock and mix well. For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. Place sausages side by side in a container and cover. Refrigerate overnight so that the flavors can blend. These are excellent on the grill. They may also be broiled or baked in the oven. Broil the sausages about 3 minutes per side until cooked through and browned.. HINT: When hand rolling sausages or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet. This way the meat will not stick to your hands.
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