In a large bowl, combine the minced meat, fat or cream, savory or thyme, garlic to taste, allspice, cumin or caraway, and salt to taste. Add the baking soda, mineral water, and hot broth. Knead thoroughly until the mixture feels like a yeast dough. Refrigerate for 12 to 24 hours.
Remove from refrigerator. Shape the mixture into sausages about twice the size of cevapcici. Roll them with wet hands and coat lightly with oil.
Heat a grill or pan over medium-high heat. Lightly oil the surface. Cook the sausages for 10 to 15 minutes, turning occasionally and brushing with salted water each time you turn them. If they dry out, brush lightly with oil. Toward the end, stand them upright on the grill to finish cooking. They should be cooked through with a golden-brown exterior, not charred.
Serve with pickled cucumbers, pickled green tomatoes, paprika, spicy condiments, sheep's cheese, blue cabbage salad, and bread.
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