1 lb Ground beef
1/4 c  Unseasoned beef stock
1 ts Finely chopped garlic
1 ts Salt
1/4 ts Ground rosemary
1/2 ts Chopped fresh parsley
1/4 ts Freshly ground black pepper
1 pn Of cloves

Servings: 4 to 6

Olive Oil (for basting)

Put all the ingredients except oil into a bowl. Mix into a semi-smooth
mass with your hands. Cover the bowel and refrigerator overnight. Remove
the bowel from the refrigerator at least 1 hour before you proceeed. Roll
the mixture by hand into uniform cylindrical sausages measuring
approximately 3 inches long by 1 inch thick. Place the sausages in a
single, nontouching layer on a barbecue grate 3 inches above the coals (or
lightly oiled grate in a pan 3 inches a preheated 550 degree F oven
broiler.) Baste them initially and every 2 minutes thereafter. Cook the
sausages till thier exterior surfaces become crisp and brown, about 6 to 8
minutes. Transfer to a heated dish and serve promptly.