How to make it
5 steps. Take it one step at a time.
Combine the ground beef, ground lamb, and finely minced garlic
In a large bowl, combine the ground beef, ground lamb, and finely minced garlic.
Add the salt, black pepper, baking soda, and sparkling water
Add the salt, black pepper, baking soda, and sparkling water to the meat. Knead the mixture thoroughly with your hands for about 5-10 minutes. This kneading is essential to achieve the right consistency.
10 minCover the bowl with plastic wrap and refrigerate
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
4 hrRemove the meat from the fridge and shape
Remove the meat from the fridge and shape into small sausages, about 2-3 inches (5-7 cm) long and 1 inch (2.5 cm) thick. Wet your hands with a little water to prevent sticking.
Preheat your grill
Preheat your grill to medium-high heat. Lightly oil the grates. Grill the sausages, turning frequently, for about 10-12 minutes until browned on all sides and cooked through.
12 min
A little kitchen wisdom
For the best texture, the meat mixture should rest in the refrigerator for at least 4 hours or overnight. This allows the flavors to meld and the baking soda to tenderize the meat. Traditionally grilled over charcoal for a smoky flavor.
