Romanian Garlicky Ground Meat Sausages (Carnatzlach) with Sour Pickle Vinaigrette and Roasted Red Peppers

Name: Romanian Garlicky Ground Meat Sausages (Carnatzlach) with Sour Pickle Vinaigrette and Roasted Red Peppers
Yield: Yield: 4 to 5 Servings
Cuisine: Romania
Ingredients: 2 large red bell peppers, roasted (see Cook’s Note), cut into strips, and seasoned well with salt, pepper, extra virgin olive oil, and a little vinegar or lemon juice to taste; chopped scallions (both white and green parts); Sour Pickle Vinaigrette; half-sour or garlic dill pickles, sliced lengthwise; garlic dill tomatoes; 2 teaspoons sweet paprika; 2 to 3 tablespoons coarsely chopped garlic, or to taste; 1½ pounds lean ground beef (you can substitute ground turkey—the ground thigh meat will work best—with fine results, but you may want to increase the seasoning slightly); ¼ to ½ teaspoon freshly ground black pepper; or fresh, hot but not searing, chile (preferably Fresno or serrano, but Hungarian wax, jalapeño, or other varieties will do fine), roasted (see Cook’s Note), peeled and finely chopped (be sure to use rubber gloves when preparing); Oil for greasing the broiler rack or pan, if needed; ½ teaspoon ground allspice; 1 teaspoon dried oregano or marjoram; About 1 teaspoon salt (more if using ground turkey)

Preparation info

Yield:
4 to 5
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

I love pickles, though they never live up to their smell: a siren song of heady garlic, spicy peppercorns, and other enticing aromatics. Crunchy and cold, they provide refreshing respite from the dryness and density of unsauced meats, especially in sandwiches and simple grills.

Eating carnatzlach, I grew tired of alternating one bite of barbequed meat with a juicy chew of pickle, so I turned the pickle into this sauce.

This garlicky Romanian grill is wonderful anytime

Ingredients

Europe
Romania
Dinner
Spicy
Gluten-free
Eastern Europe
Summer

Ingredients

Method