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

Preparation info
  • Yield:

    4–5

    servings
    • Difficulty

      Medium

Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

I love pickles, though they never live up to their smell: a sirensong 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 barbecued meat with a juicy chew of pickle, so I turned the pickle into this sauce.

This garlicky Romanian grill is wonderful anytime,