Bulgarian Fresh Sausage (kebapcheta)

Ingredients

• 1 kg meat
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 2–3 tablespoons water

Steps

1. Salt the meat, and mix well with the spices and water.
2. Cover, and let stand in the refrigerator for 1–2 days.
3. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment.
4. Form the mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
5. Grill the sausages on medium-high heat.
6. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product.
7. Serve hot with your choice of sides.
8. They are best with golden French fries and cold beer.