Servings: four

Time for preparing: 1 hour 30 minutes

Preparation time: 8 ocloc'k

INGREDIENTS:

minced pork and beef (lean) 1 Kg

smoked paprika 4 tablespoons

garlic 4 cloves

bulb onions 2 pcs.

soda 1 tsp

salt taste

ground black pepper taste

vegetable oil (for lubrication) taste

PREPARATION: +

Peel and chop the onion. Peel the garlic, cut, remove the green center. Pass the pulp of garlic through a press. Stir the minced meat, vegetables, paprika twice passed through a meat grinder. Add 1 teaspoon of baking soda and black pepper, salt. By the way, instead of salt, you can use soy sauce - about 4 tbsp. spoons.

Knead the minced meat very thoroughly, place in a bowl, cover with cling film or a lid and refrigerate for several hours, ideally overnight.

Shape the sausages - they should be long enough (at least 10 cm), as they will decrease in length during frying, and also rather thin (about 1.5 cm). Sausages can be formed in the hands of a flat cake or by pushing the minced meat through the neck of a plastic bottle, well, or cardboard packaging from kefir.

Brush the resulting dense sausages with vegetable oil and place on the grill. Place a couple of small potatoes on the side and cover the top of the wire rack. Potatoes are needed so that the sausages are not flattened.

Fry the chevapchichi over heated coals for 12-15 minutes, periodically turning the wire rack, until a beautiful golden brown crust. Serve with a side dish of rice and vegetables. The Greek Dzadziki sauce is also perfect for sausages.