Romanian Pork And Lamb Sausages (Mititei) - cooking recipe

Ingredients

12 ounces ground pork (or beef)
12 ounces ground lamb shoulder
1 small onion, minced as finely as possible
2 garlic cloves, minced as finely as possible
1 tablespoon olive oil
1 1/2 teaspoons salt (or more to taste)
1 teaspoon baking soda
1 teaspoon paprika (hot or sweet)
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seed
1/2 teaspoon black pepper (or more to taste)
1/4 teaspoon ground allspice
1 pinch ground cloves (a TINY pinch)

Preparation

Combine all ingredients in a large bowl.
Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
Lightly oil a large plate.
Divide meat mixture into 8 equal portions.
Lightly wet your hands with cold water.
Roll each portion into a sausage about 3\" long and 1\" in diameter.
Place sausages on oiled plate as they are made.
Cover loosely with plastic wrap and chill 2-4 hours.
To cook:
Preheat grill to high.
Oil the grill grate.
Arrange sausages on grill.
Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.