Cevapcici Cevapi Balkan Sausage Food

CEVAPI - EASY BALKAN BEEF SAUSAGES

Steps:

• In a large bowl, pop in the minced beef, garlic, parsley, sweet paprika, salt and pepper. Mix by hand until roughly combined.
• Next grab a small dish and mix the water and baking soda together until it dissolves a little bit (it won't mix entirely, this is fine).
• Add the baking soda mixture into the meat mix and massage together for a good 5 minutes until it's all combined.
• Get out a large plate - it's time to make the sausages! Get a small handful of the mixture and first roll it into a ball then into a small sausage shape. Pat each end to flatten and pop it on the plate. The length should be around the width of your hand.
• Set a large grill pan or frying pan on medium heat and drizzle in the olive oil. Once heated, cook the sausages in batches (don't overfill the pan). Let them cook a few minutes each side, until they're browned. Chop one in half to check if they're cooked in the middle. A slight pink is okay for beef sausages.
• Once cooked, we recommend serving with hot with fresh lapinja bread, chopped raw onion and ajvar spread.

CEVAPI (BOSNIA HERZEGOVINA)

Steps:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.

SERBIAN CEVAPI

Steps:

• Combine all 3 meats with the dry ingredients and the garlic. Using your hands, mix until the dry ingredients and garlic is evenly spread into the mixture. As you are mixing, slowly add the club soda. Pour 2 ounces work into mixture and add another 2 and repeat.
• Finally add the beaten egg white and mix one more time until it is worked into the mixture. Then the shaping and storage comes inches You can shape them by hand into links about 4 inches long and 3/4 of an inch thick and let them sit for an hour in the cooler. Or you can follow the method below the cooking instructions.
• These links can be prepared on a grill cooked for about 4 to 5 mins each side or can be cooked in the oven at 350°F for 30 minutes (turned every 15 mins).
• The best way to shape the links is to take a 1/2 deep cookie pan covered with Freezer or Wax paper on the bottom and over lapping the ends with 1 to 2 inches. Then evenly spread the mixture over the inside of the pan and cover with an additional sheet of wax paper.
• Allow at least 1 hour in the fridge to cool off so the shape can hold.
• If you have a large cutting board, remove the pan from the cooler. Flip the pan over the top of the cutting board so the mixture falls out. If not, use one of the ends of the paper on the bottom of the mixture to pull it out.
• Next, take a large pizza cutter and cut downwards every 1" to 1 1/2". Then depending on the length you would like the links, you can cut across 2 or 3 ways. Cutting it across in the middle makes less links. Cutting 2 lines makes about 45 links.

CEVAPCICI

Steps:

• Serving suggestions:.
• Combine the beef, pork, club soda, salt, garlic, pepper, baking soda and bread in a mixing bowl and mix together by hand for at least 5 to 10 minutes. Refrigerate, covered, for a few hours or up to 12 hours.
• Grab a small handful of the meat mixture and roll between your hands to form breakfast sausage-size links. Repeat with the remaining meat.
• Heat a griddle until hot. Lightly grease the griddle with some oil, and then cook the cevapcici, rolling them around occasionally, until cooked though and golden.
• To serve:.
• Grill the cut sides of the rolls. Sandwich the cevapcici and onions in the rolls with dollops of Kajmak and avjar and serve.
• Kajmak (Serbian Cheese Sauce):.
• Beat together the cream cheese, feta cheese, sour cream and butter if using until fluffy.

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

CEVAPCICI (CEVAPI) BALKAN SAUSAGE SANDWICHES

Steps:

• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
• Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
• Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
• Preheat the grill, medium-low heat. Lightly oil the grilling surface.
• Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
• Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.