Rumanian Fresh Sausage &
Swedish Beef Hash

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            FOOD FUNNY
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Here's some interesting logic from Rosemary Zwick in Cape Town, South
Africa:

A good piece of chocolate has about 200 calories. As I enjoy two
servings per night, and a few more on weekends, I consume about 3,500
calories of chocolate in a week, which equals one pound of weight per week.

Therefore, in the last 3 1/2 years, I have had chocolate caloric intake
of about 180 pounds, and I only weigh 165 pounds. So without chocolate,
I would have wasted away to nothing about 3 months ago. I owe my life to
chocolate!

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            TODAY'S RECIPES
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These pleasing little skinless sausages (I think that's an oxymoron,
isn't it?) can also be made with pork, veal or a combination of
meats. Since it's beef week here, we're doing an all-beef version.

Rumanian Fresh Sausage (Mititei)

1 1/2 lbs (675 g) ground beef
2-4 cloves garlic, pressed through a garlic press
1 egg, lightly beaten
1 Tbs (15 ml) olive oil
1 Tbs (15 ml) water
1 tsp (5 ml) hot paprika or red pepper flakes, or to taste
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste

Combine the ingredients in a bowl and knead with your hands
until the mixture is thoroughly combined and smooth in texture,
about 5 minutes. Refrigerate covered for at least 2 hours or
overnight. Form the mixture into sausages about 1 inch (2.5 cm)
in diameter and 3 inches (8 cm) long. Cook over hot coals or
under a preheated broiler until cooked through and browned on
all sides, about 10 minutes. Serves 4 to 6.

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This dish is most often made with leftover meat and potatoes in
Sweden, but you can also make it from scratch. A raw egg on
top is completely traditional, but if you would rather you can fry
or poach them.

Swedish Beef Hash (Pytt i Panna)

4 Tbs (60 ml) butter
1 1/2 lbs (675 g) cooked or raw beef, cut into 1/2-inch (1 cm) cubes
Salt and freshly ground pepper to taste
2-3 boiled or raw potatoes, cut into 1/2-inch (1 cm) cubes
1 onion, chopped
4-6 eggs, raw, poached, or fried

Heat 1 Tbs (15 ml) of the butter in a large non-stick frying pan over
high heat and saute the beef until browned and crisp, about 10 minutes,
seasoning with salt and pepper as it cooks. Transfer to a plate. Heat 2
Tbs (30 ml) of the butter in the same pan and cook the potatoes until
browned and crisp, also about 10 minutes. Transfer to the same plate as
the beef. Heat the remaining butter in the same skillet and saute the
onion until browned around the edges, also about 10 minutes. Return the
beef and potatoes to the pan and heat through, adjusting the seasoning
with salt and pepper if needed. Transfer to 4 to 6 serving plates and
top each with an egg. Serves 4 to 6.
Received on Wed Feb 28 17:54:21 2007