Put the two meats through the grinder and whisk with the salt and black pepper.
With one hand knead the minced meat and with the other pour in as much beer as it absorbs. Add chopped hot peppers to taste. Put the mince in the refrigerator for 24 hours.
A day later, add the chopped onion.
If necessary, knead the mince with a little water until the desired consistency is reached.
Form finger-thick rolls. Heat the grill beforehand and rub it with bacon fat or other fat. Grill the Kebaptscheta.
Our tip: Use bacon with a fine, smoky note!
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