Skinless Beef Meatballs

Skinless Sausages (with a few more spices added to enhance flavor).
Based on the recipe from Denmark, early 17th century

To the original recipe I ordered fennel, sage and garlic powder.

1 lb ground beef

2 eggs

1 tsp kosher salt

1 1/2 tsp finely ground black pepper

1 1/2 tsp ground ginger

2-3 tsp whole fennel seed

1 TBSP dried sage

2-3 tsp granulated garlic

Mix ground beef, eggs and spices. Scoop up approximately 1 tsp of beef mix. Roll into a ball then keep rolling to form a sausage shape (this works better with wet hands.) Drop a few at a time into boiling water to cook. Continue To roll out and cook until all the beef is used. 

Here is the original recipe:
http://greneboke.com/recipes/balls.shtml

Serving the sausages with the Cauli Verdi made it similar to the recipe for "Saulcisses en Potage" but the sausages could be served on the side so it could still be a vegetarian dish.

http;//feastofthecenturies.wordpress.com/2013/12/16/sauages-in-pottage