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Mix 500g beef mince + 500g lamb/pork mince with 3–4 minced garlic cloves, 1 grated onion (squeezed dry), 2 tsp sweet paprika, 1 tsp baking soda, 2 tsp salt, pepper, and a splash of sparkling water, then chill the mixture overnight and shape into finger-length sausages. Grill or pan-sear over medium-high heat until deeply browned and cooked through, then serve in lepinja with chopped onion, ajvar and kajmak.