Cevapi Sausages
Cevapi are small, spiced sausages that taste best charred on a hot grill, their meat mixture bound with just enough baking powder to create a tender crumb. This Balkan staple relies on the interplay between beef and pork, each meat contributing distinct flavors that paprika and raw garlic sharpen into something greater than the sum of its parts. The breadcrumbs aren't filler here, they're the secret to achieving that characteristic yielding bite that sets cevapi apart from dense, heavy sausages.
Instructions
Place the ground meat in a bowl.
Chop the onion very finely and grate the garlic cloves.
Add to the bowl.
Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
Mix well with the hand mixer fitted with the dough hooks.
Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi.
The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long.
I had 18 sausages.
The recipe can be easily doubled.
Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through.
I checked by cutting one in the middle and then grilling the following batches for the same period of time.
Serve hot as suggested above.
The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through.
Check one, if it is not hot enough, give the sausages a few more minutes..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
