1 lb. ground lamb, pork or veal
1 lb. ground chuck
1 egg, beaten
5-6 drops Tabasco
1 tsp. marjoram
1 tsp. salt
1 tsp. paprika
1 lg. clove garlic, crushed
3-4 tbsp. beef broth or bouillon

Combine all ingredients; blend well. Form into finger shaped sausages about 3/4" thick and 4" long. Cook slowly until well browned on a charcoal grill. Turn sausages often. Sausages should be brown on the outside and slightly pink on the inside. According to tradition, these sausages are served on a bed of chopped onions, with tiny hot peppers, mixed vegetables and bread.