Ingredients:

  • 1.5 lbs ground beef (80/20 fat ratio)
  • 0.5 lbs ground lamb
  • 3 cloves garlic, smashed
  • 0.25 cup water
  • 2 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp baking soda

Instructions:

  1. Infuse the Garlic Water: Simmer smashed garlic in 1/4 cup of water for 5 minutes in a small saucepan. Let cool completely and strain through a fine-mesh strainer.
  2. Combine and Season: In a large mixing bowl, combine the ground beef, ground lamb, salt, pepper, and the cooled garlic water.
  3. The Kneading Process: Knead the meat mixture vigorously for at least 10 minutes until the protein breaks down and the mixture becomes tacky and pale in color.
  4. Incorporate the Lift: Fold in the baking soda during the final minute of the kneading process.
  5. The Cold Rest: Cover the bowl tightly with plastic wrap and refrigerate for 12 to 24 hours to allow the texture to set and flavors to develop.
  6. Shape the Cevapi: With dampened hands, roll the chilled meat mixture into small cylinders approximately 3 inches long and 3/4 inch thick.
  7. Grill to Perfection: Preheat a grill or cast-iron grill pan to medium-high. Lightly oil the grates and grill the sausages for 10-12 minutes, turning frequently until browned and internal temperature reaches 160°F (71°C).