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

ingredients - info minced pork minced beef garlic onions

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.