1 lb. ground beef
1 lb. ground veal
2 garlic cloves, minced
3 tbsp. chopped parsley
Salt & pepper
2 eggs, beaten
1 tbsp. tomato paste
1 c. white wine or apple cider
Butter
Flour

Combine ground meat, garlic, parsley, eggs and tomato paste; salt and pepper to taste; knead well. Shape mixture into slender sausages and lightly roll them in flour.

Melt about 4 tablespoons butter in a skillet and lightly brown the sausages on all sides; add wine and enough water to cover sausages; remove from fire. Make the sauce according to the recipe below; and when cooked, add the sausages and the sauce from the skillet in which the meat was browned. Cover and simmer over a low fire for 30 minutes. Serve with rice pilaf and a vegetable like zucchini saute.

SAUCE FOR THE SAUSAGES:

1 can tomato paste (6 oz.)
1 garlic clove, minced
Dash cinnamon
1 tsp. sugar
Salt & pepper

Dilute tomato paste with 1 cup water. Pour into a skillet with all other ingredients and simmer for 30 minutes.