Cevapi Sausages
Hey there, folks! Today, I'm gonna share with you my take on the classic Cevapi Sausages recipe. Trust me, you're in for a treat with this mouthwatering blend of minced beef and pork, seasoned to perfection. Now, before we dive into the cooking process, let me tell you about the time I accidentally mistook baking powder for baking soda in this recipe. Let's just say the sausages didn't turn out as fluffy as they should have been! Lesson learned: always double-check your ingredients, folks. Here's a pro tip for you: to add an extra kick of flavor, try grilling the cevapi sausages on a charcoal grill instead of pan-frying them. The smoky aroma will take this dish to a whole new level of deliciousness! So, grab your minced beef, minced pork, onion, garlic, and the rest of the ingredients, and let's get cooking! Don't forget to let the meat mixture rest in the fridge for a couple of hours to let the flavors mingle. And hey, don't worry if your sausages aren't perfectly uniform in size – it just adds to the rustic charm of this dish. Get ready to savor the authentic taste of Croatian Cevapi sausages – you're gonna love it!
Ingredients
- Minced Beef500g
- Minced Pork250g
- Onion1
- Garlic4 cloves
- Parsley3 tblsp chopped
- Paprika1 tbs
- Baking Powder3/4 teaspoon
- Breadcrumbs2 tbs
- Water3 tbs
- Vegetable Stock Cube1
- Salt1 tsp
- Pepper1 tsp
Nutrition
Directions
- 1
Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
- 2
Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
- 3
Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.
- 4
Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.
- 5
Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.
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