1. In a large bowl, combine ground beef and ground pork (or lamb). Sprinkle baking soda over the meat mixture, and then pour beer on top of the soda.
2. Add in all the seasonings: finely grated garlic, salt, dried thyme, coriander, red pepper flakes, cumin, black pepper, nutmeg and cayenne pepper. Add chicken broth. Depending on the chicken broth you use, you may need to adjust the amount of salt. Mix everything together thoroughly using your hands. Make sure the seasoning is evenly distributed throughout the meat.

3. Take a glass baking dish and line it with crumbled parchment paper (I use a 13"L x 9"W Pyrex dish).
4. Spread the meat mixture evenly in the baking dish, pressing it down with the palm of your hand. Aim for a meat thickness of about 3/4 inch. Cover the dish with a lid or plastic wrap and place it in the refrigerator to chill overnight. If you're planning to grill sausages on the same day, you can expedite the process by placing them in the freezer for about an hour to firm up (my preferred method).

5. After chilling, cut the ground meat mixture into finger length sausages right in the dish. Each sausage should be approximately 3/4 inch thick and 3 inches long, but feel free to adjust the size to your preference, making them bigger or smaller as you like.

6. Preheat your grill to medium-high heat. Grill the cevapi sausages (cover grill with a lid), turning them occasionally, until they are no longer pink in the center and are cooked to an internal temperature of 165F (74C).

Enjoy your delicious homemade Serbian sausages!