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Bulgarian Fresh Sausage (Kebapcheta)

Source and licence

"Bulgarian Fresh Sausage (Kebapcheta)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bulgarian_Fresh_Sausage_(Kebapcheta), revision 4507400), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bulgarian_Fresh_Sausage_(Kebapcheta)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4507400

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Salt the meat, and mix well with spices and water.
  2. 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.
  3. Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
  4. 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.
  5. Serve hot with your choice of sides. They are best with golden French fries and cold beer.