1 kilogram ground meat

4 Garlic clives; finaly choppe

1 ts salt

1 ts baking soda

2 ts freshly ground black pepper

1 ts cayenne pebber; or more seasoned pepper and garlic pebber

1 egg white; beaten

Combine all ingrediants; blend well. Form into finger shaped sausages about  3/4" thick and 4" long.

Cook slowly untill well browned on a charcoal grill.

Turn sausages often.

Sausages should be brown on the outside. According to tradition, these sausages are served on a bed of chopped onions, with tiny hot pebbers, mixed vegetables and bread.