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Carnatz or Moias recipe

PostPosted: Mon Sep 07, 2009 9:27 pm
by *Merlin*
Can anyone help me with a recipe for either

Thanks in advance.

PostPosted: Mon Sep 14, 2009 4:46 pm
by TJ Buffalo
I don't recall seeing anything about moias, though I'll look around.
Are you thinking perhaps of carnatzlach? There a number of recipes around, similar to this:


1 pound not-too-lean stew beef, grounds
1 pound veal, ground
1/2 cup club soda
1/2 teaspoon baking soda
8 to 10 large cloves garlic, minced
2 teaspoons salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1/2 cup finely chopped parsley

Mix the two meats together.
Put about 1/2 pound of the meat in a food processor fitted with the metal
blade. Pulse the machine until the meat is finely minced, but not a paste.
Scrape the meat into a mixing bowl, and repeat with the remaining meat.
In a small bowl or cup, combine the club soda and baking soda. Pour the
mixture into the meat.
Add the garlic, salt, pepper, paprika, and parsley. Stir with a wooden
spoon, or mix with your hands. The meat should be very well blended.
Cover the bowl with plastic wrap and place it in the refrigerator for at
least 2 hours, but preferably for about 8 hours.
Wet your hands with cold water and form the meat mixture into tapering
rolls about 3 inches long and 1 inch in diameter. Every couple of rolls,
you will have to re-wet your hands. Place the karnatzlach on a platter
or baking sheet.
Prepare a charcoal fire, or preheat the broiler.
Place the karntzlach on the hot grill or hot broiler tray and cook for
8 to 10 minutes, turning the rolls a couple of times to brown them on
all sides.
The lesser time is for rare, the longer time for medium-well.
Serve hot.

PostPosted: Wed Sep 16, 2009 2:12 pm
by *Merlin*

That might be the recipe but the sausage I am looking for is in a casing. I am guessing this could be stuffed?

PostPosted: Sun Sep 20, 2009 1:55 am
by TJ Buffalo
Sure, just about any kind of ground meat mix can be stuffed into casings.