ForkwiseBulgarian Fresh Sausage (Kebapcheta)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 kg minced meat (approximately 60% pork + 40% beef)
- Salt to taste
- ½ tsp cumin
- ½ tsp black pepper
- 2–3 tablespoons water
Method
- Salt the meat, and mix well with spices and water.
- Cover, and let stand in the refrigerator for 1–2 days. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment.
- Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
- Grill sausages on medium-high heat. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product.
- Serve hot with your choice of sides. They are best with golden French fries.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Kebapcheta.JPG by Biso (CC BY 3.0) · source
