Entree: Bulgaria – Central Culinary Region – Кебапче Kebapche (Grilled seasoned minced-meat sausage)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 min

Total 25 min

Ingredients

- 1 lb (454 g) ground pork and beef, mixed (about 50/50)
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 clove garlic, finely grated, approx. 3 g
- 1 tbsp (15 ml) cold water
- 1/4 tsp (1 g) baking soda (optional, for slight tenderness)
- 1 tbsp (3 g) finely chopped fresh parsley
- 1 tbsp (15 ml) vegetable oil for brushing

Instructions

1. In a bowl combine ground meat, salt, black pepper, ground cumin, grated garlic, baking soda (if using), chopped parsley and cold water. Mix thoroughly by hand until mixture is sticky and well combined, about 3–4 minutes.
2. Divide the mixture into 8 equal portions and shape each portion into an oblong sausage about 4–5 inches (10–12 cm) long, pressing firmly so they hold their shape.
3. Preheat a grill or grill pan to medium-high heat. Brush kebapche lightly with vegetable oil to prevent sticking.
4. Grill the kebapche, turning occasionally, until nicely charred outside and cooked through inside, about 10–12 minutes total (internal temperature about 160°F / 71°C). If pan-frying, cook in a hot skillet with a little oil, pressing occasionally to brown evenly.
5. Remove from heat and let rest 2 minutes. Serve hot as a main course with traditional accompaniments such as crusty bread, mustard, or a side of roasted peppers.