How to make it
6 steps. Take it one step at a time.
Combine the ground beef, ground lamb, minced garlic, salt, black pepper
In a large mixing bowl, combine the ground beef, ground lamb, minced garlic, salt, black pepper, and baking soda.
Gradually add the sparkling water while kneading the meat mixture vigorously
Gradually add the sparkling water while kneading the meat mixture vigorously by hand for at least 5-10 minutes until it becomes sticky and homogenous.
10 minCover the bowl with plastic wrap and refrigerate
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
2 hrTake small portions of the chilled meat
Take small portions of the chilled meat and roll them into finger-sized sausages, about 2-3 inches long and 1 inch thick.
Preheat a grill or a heavy cast-iron skillet
Preheat a grill or a heavy cast-iron skillet to medium-high heat, approximately 400°F (204°C). Lightly oil the surface.
Grill the sausages
Grill the sausages for 10-12 minutes, turning frequently to ensure even browning and that they are cooked through.
12 min
A little kitchen wisdom
For the most authentic texture, let the meat mixture rest in the refrigerator for at least 12 hours. This allows the baking soda to tenderize the meat and the flavors to meld.
