Mititei (Spicy, Garlicky Grilled Sausages)

• 3 1/2 pounds meat (a combination of equal parts ground pork, lamb, and beef, or only half beef and half pork)
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground black pepper
• 1/2 tablespoon dried ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 6 to 8 garlic cloves
• 1 teaspoon baking soda
• 1/4 cup sparkling water

1. Double-grind the meat and garlic. Include a few fattier pieces in the mixture: it keeps the meat rolls moist and tender.
2. Mix all the ingredients together well. Dissolve baking soda in the sparkling water and beat into the mixture.
3. Keep a bowl of water nearby to wet your hands. Form the meat mixture into about sausage shapes about 4 inches long.
4. Transfer the sausages to the fridge to set for a couple of hours, or ideally overnight. This is an important step that helps the meat come out juicy and tender.
5. Grill on a hot grill, turning once (about 4 minutes on each side). Serve inside an oval-shaped bread rolls (scoop out some soft part of the roll) with mustard that doesn't have a lot of vinegar (like brown mustard), topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.
6. You can also first brown the mititei in a medium-hot skillet and finish cooking in a 375u0b0 F oven for about 15 more minutes-or deep-fry them.rnIt doesn't which method you use: mititei are tender, juicy and delicious.

meat, coarse salt, freshly ground black pepper, ground coriander, ground cumin, thyme, garlic, baking soda, sparkling water

Taken from food52.com/recipes/12296-mititei-spicy-garlicky-grilled-sausages (may not work)