These hand-formed sausages, called cevapi or ćevapčići, traditionally are grilled, but roasting in a 500°F oven is a great year-round cooking method. We use a combination of ground beef and pork, as well as some baking soda, as is customary in cevapi recipes. The baking soda creates a lighter texture and tender springiness in the cooked meat. The best way to test for doneness is with an instant thermometer; the centers should reach 160°F. Serve with warmed flatbread, shaved red onion, thinly sliced cucumber and sour cream. Ajvar, a Serbian red pepper sauce, is also a great condiment, but roasted red peppers are a fine stand-in.