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Ingredients
ScaleNo serving count in the source — scale by factor
- minced meat, approximately 60% pork + 40% beef1 kg
- salt, to taste
- cumin1/2 tsp
- black pepper1/2 tsp
- water2–3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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 and cold beer.
Region evidence: recipe text — “Bulgarian Fresh Sausage”
