These spicy sausages are very popular in all Balkan
countries. Just about every region has its own version of
it. In addition to pork or beef, they are also often made
with lamb. The seasoning also varies.
The meat almost always goes through the mill twice to
obtain an extra fine texture. No eggs or breadcrumbs are
used in most varieties. Ćevapčići are served together with
a bowl of ajvar and a vegetable dish with onion rings,
peppers and tomatoes. You can serve bread, Greek pasta,
sjobska salad or even chips with it.
ćevapčići from Croatia
paprika
cayenne pepper
baking soda
eggs
pepper and salt£
olive oil
Chop the onions and garlic very finely. Mix equal quantities of minced
pork and minced beef. Mix with an egg white, chopped onions and
garlic. Season with mild paprika, cayenne pepper, pepper and salt.
Add a pinch of baking soda.
Put this preparation in the food processor and blend until very fine
and homogenous.
First make balls the size of golf balls. Roll them out into sausages
one inch thick and arrange them on a dish. Cover with foil and put in
the fridge for a few hours to allow the flavours to mingle.
Grill the ćevapčići for about 8 minutes on the barbecue. Brush them
regularly with some oil. You can also fry them in the pan in some
butter as shown on the picture.
These spicy sausages are very popular in
all Balkan countries. Just about every
region has its own version of it. In addition
to pork or beef, they are also often made
with lamb. The seasoning also varies.
The meat almost always goes through the
mill twice to obtain an extra fine texture.
No eggs or breadcrumbs are used in most
varieties. Ćevapčići are served together
with a bowl of ajvar and a vegetable dish
with onion rings, peppers and tomatoes.
You can serve bread, Greek pasta, sjobska
salad or even chips with it.
ćevapčići
from Croatia
Chop the onions and garlic very finely. Mix
equal quantities of minced pork and minced
beef. Mix with an egg white, chopped onions
and garlic. Season with mild paprika, cayenne
pepper, pepper and salt. Add a pinch of baking
soda.
Put this preparation in the food processor and
blend until very fine and homogenous.
First make balls the size of golf balls. Roll them
out into sausages one inch thick and arrange
them on a dish. Cover with foil and put in the
fridge for a few hours to allow the flavours to
mingle.
Grill the ćevapčići for about 8 minutes on the
barbecue. Brush them regularly with some oil.
You can also fry them in the pan in some butter
as shown on the picture.
paprika
cayenne pepper
baking soda
eggs
pepper and salt£
olive oil
