Serbian Cevapi Food

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.

SARAJEVO CEVAPI (SERBIAN SAUSAGES)

Steps:

• Cut the three different beef types into 1-inch pieces and place into a large bowl. Add salt, garlic powder, and pepper and mix until well combined. Cover and refrigerate for 24 hours.
• Insert a medium-coarse grinder plate in your meat grinder. Pass meat mixture 2 times through the meat grinder.
• Shape meat mixture into sausages the size and shape of a fat finger, roughly 3 inches long and 3/4 inch in diameter.
• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Grill cevapi until cooked through, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.