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Ingredients
Combine all the ingredients in a. Large bowl and knead with your hands for 5-6 minutes.
Place the meat texture in a lightly oiled piping bag.
Ideally let the mixture rest overnight in the refrigerator, but you can use it straight away if you need to.
Cut a hole in the end of the piping bag so you have a hole ½-¾ of an inch.
Pipe out the mixture onto a very clean baking tray.
Cut the sausage at 3 ¼ - 4 inch intervals to create uniform sausages
Grill the sausages
Serve with lepinja, sliced onions, and grilled peppers.