Cevapi

Instructions

1. 1

   In a large bowl, dissolve the baking soda in the sparkling water. Pour this mixture over the ground meats along with the minced garlic, salt, and pepper.

2. 2

   Mix the meat thoroughly with your hands for about 5-10 minutes until it becomes sticky and well-emulsified. This step is crucial for the signature bouncy texture.

3. 3

   Cover the meat mixture tightly and refrigerate overnight (or at least 4 hours) to allow the flavors to develop and the meat to firm up.

4. 4

   With damp hands, shape the meat into small, finger-length sausages, about 3/4-inch thick and 3 inches long.

5. 5

   Preheat a grill or a heavy cast-iron skillet over medium-high heat. Lightly oil the grates or pan.

6. 6

   Grill the cevapi for 8-10 minutes, turning frequently, until browned on all sides and cooked through. Serve with chopped raw onions, ajvar, and warm flatbread (lepinja).