by Daniel Rogov
In a mixing bowl, combine the ground meat with the beef stock, bicarbonate of soda and 1/2 tsp. each of the salt and black pepper. Mix well.
Clean the intestines well, cutting off any fat that may cling and washing thoroughly. Stuff the intestines with the ground meat mixture and by using kitchen string form sausages about 6" (15 cm) long.
Heat 3 Tbsp. of the oil in a heavy skillet and fry the sausages until dark brown on all sides. Transfer the sausages to a saucepan with a small amount of boiling water and cook, maintaining a low boil, for 15 minutes. Remove from the water and refrigerate overnight.
Shortly before serving, place the sausages in a slow oven and heat through. Prepare a sauce by combining the remaining olive oil with the remaining salt and black pepper, the paprika, grill spice, parsley, oregano and lemon juice. Serve with the sauce in a gravy boat.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.