Bulgarian Fresh Sausage (Kebapcheta)
Ingredients
- 1 kg minced meat (approximately 60% pork + 40% beef)
- Salt to taste
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 2–3 tablespoons water
Ingredients for 4 servings (1 kg) · the original recipe
Method
- 1
Salt the meat, and mix well with spices and water.
- 2
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.
- 3
Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
- 4
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.
Grill or barbecueStovetop - 5
Serve hot with your choice of sides. They are best with golden French fries and cold beer.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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