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, but it is particularly appealing for casual Indian summer meals during the holiday. If you’re cutting down on beef, well-seasoned turkey is a good substitute here.
In a food processor combine the garlic, paprika, salt, oregano or marjoram, allspice, black pepper or chile, and
Transfer to a bowl, cover, and refrigerate for at least 4 hours or overnight so that all the vibrant flavors will meld together.
When ready to cook the carnatzlach, set out a small bowl of cold water and a large platter. Moisten your hands with the water, take a small lump of the meat mixture, and roll it into a sausage
Preheat the broiler, outdoor grill, or (my choice) a heavy ridged cast-iron skillet on top of the stove, to high temperature. (Spray rack or pan lightly with oil first, if not nonstick.) Grill or broil the sausages until beautifully browned, crusty, and cooked to desired doneness, 5 to 7 minutes per side.
To serve, arrange some roasted red pepper strips and chopped scallions on a plate. Nestle a few carnatzlach attractively over them, and spoon a generous amount of sour pickle vinaigrette over everything. Garnish with pickles and garlic dill tomatoes.
© 2008 Jayne Cohen. All rights reserved.