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Bosnian Finger Sausages (Cevapi)

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Bosnian Finger Sausages (Cevapi)

Ingredients

  • 1/3 lb ground beef (80/20 or 85/15)
  • 1/3 lb ground lamb
  • 1/3 lb ground pork
  • 2 slices day-old white bread, cut off crust, soak in water, squeeze out excess water
  • 2 cloves garlic, crushed
  • 1 oz slab bacon, frozen and grated
  • 1/2 tbsp. baking powder
  • 1/4 c up seltzer water
  • salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • parsley, finely minced
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