4
Croatian
Cevapi Sausages
Allergens: Gluten
Balkan skinless sausages, beef and pork mince grilled and served with onion and bread.
Ingredients
- Salt 1 tsp
- Black pepper 1 tsp
- Stock cubes 1
- Paprika 1 tbsp
- Fresh parsley 3 tbsp
- Garlic 4 clove
- Onion 1
- Beef mince 500 g
- Pork mince 250 g
- Baking powder 0.75 tsp
- Breadcrumbs 2 tbsp
Method
- 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.
- 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.
- 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.
- 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.
- 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.