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Grilled veg with Civapi and Pljeskavice

medtran49 said:
We need @Burt Blank to translate that part.
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My Bil and Fil don't speak English, so I have studiously avoided learning Croatian. My computer Svetty Stefan translates.
medtran49 said:
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.
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Spot on or it makes them fluffy.
medtran49 said:
which I think possibly really means the garlic???
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Yes it means the garlic, well done.
 
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