4 Serves
114 Mins
In a large mixing bowl, combine the ground beef, ground lamb, baking soda, sparkling water, salt, and black pepper. Knead the mixture thoroughly by hand for at least 10 minutes to develop the texture, then cover and refrigerate for at least 1 hour.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
40 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
1069 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
24 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Shape the chilled meat mixture into small, finger-sized sausages using your hands.
Preheat your grill to medium-high heat and lightly brush the grates with vegetable oil. Place the sausages on the grill and cook, turning occasionally, until browned and cooked through, approximately 8 to 10 minutes.
Serve the hot sausages immediately alongside a generous portion of Ajvar.
15
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Austrian13
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