This recipe appears in:Sauced: Ajvar (Serbian Roasted Red Pepper Sauce) Grilling: Cevapi (Southeastern European Meat and Onion Sausages)
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 3/4 pound ground beef
- 3/4 pound ground lamb
- 3 tablespoons finely grated onion
- 1 tablespoon freshly minced garlic (about 3 medium cloves)
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 teaspoon baking soda
- Type of fire: Direct
- Grill heat: medium-high
In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined.
Form meat mixture into finger-length sausages 3/4-inch in diameter.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until well browned on all sides and just cooked through, about 8 minutes total. Remove to a serving tray or plates, let rest for 5 minutes, then serve immediately.