Cevapcici Cevapi Balkan Sausage Recipes

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.

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).

Steps:

• Roughly chop 4 garlic cloves with 1/2 tsp salt, using flat side of large knife, mash garlic into a paste. Transfer to a bowl, mix with beef, lamb, pork and half the paprika, savory, cayenne, GRATED onion, 2 tsp salt and 2 tsp pepper. Add soda water; bea with a spoon till tacky. Knead with with your hands for 3 minutes; cover and refrigerate 2 hours.
• Knead mixture once more for about 1 minutes, then shape into sixteen 3" long sausages. Transfer to a sheet pan. Cover and refrigerate 1 hour.
• Meanwhile, make the sauce. Heat broiler, with rack 6 inches from broiler element. Arrange peppers and eggplant on foil lined baking sheet in a single layer, cut sides down. Rub with 1 Tablespoon olive oil, sprinkle with salt. Broil, turning once, till softened and somewhat charred, 14-15 minutes. Remove and discard skins from peppers. Scoop flesh from eggplant, discard skin and largest seeds. Pulse eggplant and 4 tablespoons olive oil in food processor with remaining garlic to make a coarse puree; transfer to a bowl. Puree peppers, add to eggplant and stir in remaining paprika, vinegar, sugar and salt and pepper to taste. Cover and set sauce aside.
• Heat remaining olive oil in large skillet over medium high heat. Cook sausages, turning occasionally, till browned, 6-8 minutes. Serve with sauce, pita bread and sour cream.

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.

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.