Bulgarian Fresh Sausage (Kebapcheta)
Kebapcheta are skinless Bulgarian grilled sausages made from just minced pork and beef, salt, cumin, pepper and a little water. The defining step is patience: the seasoned meat rests in the refrigerator for one to two days and ferments slightly, which gives the cooked sausages a puffed, juicy texture instead of the tight shrinkage of a quick burger. Aim for about 30% fat, and flip only once on the grill.
Instructions
Salt the minced meat, then add the cumin, black pepper and water. Mix well until the spices and liquid are evenly worked through.
Cover the bowl and refrigerate the meat for 1 to 2 days. This rest is the most important and trickiest part of the recipe, because the meat needs time to ferment slightly.
Shape the mixture into oblong skinless sausages by passing it through a grinder fitted with a funnel at the end.
Grill the sausages over medium-high heat. Turn them no more than once, since repeated flipping dries them out instead of leaving them juicy.
Serve hot with the sides of your choice. Golden French fries and cold beer go especially well. A well-fermented batch looks puffed when cooked rather than shrunken.
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