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Balkan-­Style Beef Sausages with Kajmak

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Makes 4 servings 1x

Time 50 to 60 minutes

Units Scale

Ingredients

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup sour cream
  • Salt and pepper
  • Ajvar (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon fresh lemon juice
  • 1 1/2 pounds ground beef
  • 1/2 cup minced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon smoked paprika (pimentón)

Instructions

  1. Earlier in the day or even a day or two before, make the kajmak: Stir the cream cheese and butter together in a small bowl ­until smooth, then stir in the sour cream and a sprinkle of salt. Refrigerate in an airtight container until you’re ready to serve.
  2. Put the baking soda and lemon juice in a large bowl and let it ­bubble for a minute or 2. Add the beef, onion, garlic, paprika, at least 1 teaspoon pepper, and some salt and work gently with your hands until just combined.
  3. Pinch a golf ball–sized piece of the meat mixture in your hand and ­gently squeeze it into a sausage 3 to 3 1/2 inches long and about 1 inch thick. Repeat with the remaining meat, putting them on a platter without touching. Cover with plastic wrap and refrigerate while you prepare the grill, or for up to a day.
  4. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  5. Put the sausages on the grill directly over the fire, on an ­angle or perpendicular to the grate. Close the lid and cook, turning them ­every 1 to 2 minutes for even browning, until crusty and just cooked through; this can take at least 5 and up to 15 minutes total, depending on their size.
  6. Transfer to a clean platter and serve, passing the kajmak and ajvar at the ­table.

—Recipe from How to Grill Everything

Recipe variations

Ajvar This purée is traditional with the Balkan-­style beef kebabs known as ćevapi . It also makes a rich vegetable dip for crudités or a spread for crackers or Bruschetta. Roast and peel 3 red bell peppers as directed. Grill 1 pound eggplant ­until collapsed, 20 to 30 minutes; when cool enough to ­handle, peel. Purée the vegetables in a blender or food pro­cessor with 1/4 cup good-­quality olive oil, 2 tablespoons chopped garlic, 1 tablespoon red wine vinegar, and a sprinkle of salt and pepper. Taste and adjust the seasoning. Store in an airtight container in the refrigerator for up to a week. Makes 2 1/2 to 3 cups.