Directions

• Place the beef in a large bowl.
• Add the caraway, salt, and pepper.
• Crush the garlic cloves with a garlic press and add them to the bowl.
• Combine the baking soda with 1 cup of the club soda or seltzer in a small bowl and whisk to dissolve. Add to the meat and mix well by hand to fully incorporate. Once fully absorbed, mix in an additional ½ cup club soda or seltzer. After that is fully incorporated, add the remaining ½ cup. Continue to mix by hand for 5 minutes.
• Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 24 hours (and as much as 48 hours).
• When you are ready to cook, preheat the grill to high.
• Oil your hands, scoop ⅓ cup of the meat mixture, and form it into an oblong sausage about 3 inches long by 1 inch wide. Place the sausage on a plate or baking sheet. Repeat with the remaining meat mixture to form 15 sausages total. Lower the heat to medium and place the sausages on the grill or grill pan.
• Grill for about 15 minutes, gently flipping and turning them often so they don’t burn and are evenly cooked through, until an instant-read thermometer registers the temperature at 160°F.
• Serve with mustard.
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