Ingredients:

  • 1.5 lbs ground beef chuck (80/20 fat ratio)
  • 0.5 lbs ground lamb
  • 4 cloves garlic, minced into a paste
  • 1.5 tsp salt
  • 1 tsp black pepper, freshly cracked
  • 0.5 cup sparkling mineral water, cold
  • 1 tsp baking soda

Instructions:

  1. In a large chilled bowl, combine the ground beef, ground lamb, minced garlic, salt, pepper, sparkling mineral water (with baking soda whisked in).
  2. Knead the meat mixture by hand for 5 minutes until the proteins break down and the mixture becomes tacky and slightly pale.
  3. Cover the bowl tightly with plastic wrap, pressing it directly against the meat surface. Refrigerate for at least 12 hours (up to 24 hours) to allow the texture to set.
  4. With slightly wet hands, pinch off walnut-sized pieces of meat and roll them into cylinders approximately 3 inches long and 3/4 inch thick. Aim for about 2 ounces per sausage.
  5. Grill over medium-high heat on a charcoal grill or sear in a heavy cast-iron skillet for about 10 minutes, turning frequently until a deep mahogany crust forms and the center is cooked through.
  6. Let the meat sit for 2 minutes until the juices settle back into the center.