In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
What's the purpose of the baking soda here?:
BTW - the second recipe link is in Croatian...
The baking soda apparently increases the pH, making it harder for proteins to bond, making the final product more tender, and also increases ability to maintain moisture, making the final product juicer, at least according to the sausage making books.