Entree: Bulgaria – Southern Culinary Region – Кебапче ➤ Kebapche (Char-grilled spiced ground meat shaped into skinless sausages)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 small onion, finely grated and squeezed of excess liquid, about 3 oz (85 g)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1/4 cup (30 g) fine breadcrumbs
- 1 large egg (optional for binding), about 1 3/4 oz (50 g)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) baking soda
- 2 tbsp (30 ml) sparkling water or beer (optional, for juiciness)
- 2 tbsp (30 ml) vegetable oil for grilling
- Fresh parsley for garnish
- Mustard or lyutenitsa to serve (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 small onion, finely grated and squeezed of excess liquid, about 3 oz (85 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (30 g) fine breadcrumbs
- 1 large egg (optional for binding), about 50 g
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) baking soda
- 2 tbsp (30 ml) sparkling water or beer (optional, for juiciness)
- 2 tbsp (30 ml) vegetable oil for grilling
- Fresh parsley for garnish
- Mustard or lyutenitsa to serve (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground pork and ground beef with grated onion, garlic, breadcrumbs, egg (if using), salt, pepper, cumin, paprika, and baking soda. Add sparkling water or beer if using.
2. Mix the meat mixture thoroughly by hand for 2–3 minutes until well combined and slightly sticky; this helps the kebapche hold their shape.
3. Portion the mixture into 6 equal portions and shape each into a finger-sized skinless sausage about 3 oz (85 g) each and 4–5 inches (10.2 to 12.7 cm) long.
4. Preheat a grill or grill pan to medium-high and brush the kebapche lightly with vegetable oil.
5. Grill kebapche 3–4 minutes per side, turning to develop an even char and cook through (internal temperature about 160°F / 71°C), total 8–10 minutes depending on thickness.
6. Remove from heat, let rest 2 minutes, garnish with chopped parsley and serve hot with fries, fresh salad, and mustard or lyutenitsa.

1. In a large bowl combine ground pork and ground beef with grated onion, garlic, breadcrumbs, egg (if using), salt, pepper, cumin, paprika, and baking soda. Add sparkling water or beer if using.
2. Mix the meat mixture thoroughly by hand for 2–3 minutes until well combined and slightly sticky; this helps the kebapche hold their shape.
3. Portion the mixture into 6 equal portions and shape each into a finger-sized skinless sausage about 3 oz (85 g) each and 4–5 inches long.
4. Preheat a grill or grill pan to medium-high and brush the kebapche lightly with vegetable oil.
5. Grill kebapche 3–4 minutes per side, turning to develop an even char and cook through (internal temperature about 160°F / 71°C), total 8–10 minutes depending on thickness.
6. Remove from heat, let rest 2 minutes, garnish with chopped parsley and serve hot with fries, fresh salad, and mustard or lyutenitsa.