Cookbook:Bulgarian Fresh Sausage (Kebapcheta)
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Bulgarian Fresh Sausage (Kebapcheta) | |
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Category | Meat recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 kg minced meat (approximately 60% pork + 40% beef)
- Salt to taste
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 2–3 tablespoons water
Procedure
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- 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).