Cookbook:Bulgarian Fresh Sausage (Kebapcheta)

Bulgarian Fresh Sausage (Kebapcheta)
Category	Meat recipes
Difficulty

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Ingredients

• 1 kg minced meat (approximately 60% pork + 40% beef)
• Salt to taste
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 2–3 tablespoons water

Procedure

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.

Notes, tips, and variations

• If the minced meat is very lean, modify the ratio to 75% pork + 25% beef—otherwise the kepabcheta will be dry. The target fat content should be about 30% fat, like a US style burger.
• Kebapche does not contain onion, which is found in the related dish called Kyufte.
• When the meat is well fermented, the cooked product looks puffed (compare to a Walmart burger, which shrinks when cooked).