Cevapi Sausages Recipes

BOSNIAN ĆEVAPI RECIPE

Steps:

• In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
• Knead the mixture with clean hands for 5 minutes
• Cover the meat with plastic wrap and refrigerate overnight
• Uncover the meat and stir in minced garlic and black pepper
• Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
• Preheat your grill. Ideally, you should use a charcoal grill
• Brush the grill with some olive oil
• Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
• Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)

CEVAPI SAUSAGES

Steps:

• Combine ground beef, turkey sausage, and egg whites in a large bowl. Add onions, garlic, black pepper, salt, cayenne, baking soda, and paprika. Mix well using your hands.
• For mixture into finger-length sausages about 3/4-inch thick. Stack on a large plate, using waxed paper between the layers. Cover the plate with plastic wrap and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill sausages, turning as needed, until no longer pink in the center, 8 to 10 minutes.

CEVAPI (GRILLED SERBIAN SAUSAGES)

Steps:

• In a large bowl mix together all ingredients.
• Using slightly over 1 Tbsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).
• Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight).*
• When you are ready to cook your sausages, preheat your grill to medium heat, 350-400⁰F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)
• Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.
• Serve the cevapi with sliced sweet onions and flatbread (like lepinja or pita).

CEVAPI WITH AJVAR

Steps:

• Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
• Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
• Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
• For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
• Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
• Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they've cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
• Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge - it's great for garlic bread!).
• Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
• Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
• Just before you're ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat. Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
• Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.

CEVAPCICI (CEVAPI) BALKAN SAUSAGE SANDWICHES

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.

CEVAPI OR CEVAPCICI RECIPE - CROATIAN FOOD

Steps:

• Combine: 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.
• Refrigerate: Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
• Shape sausages: 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. You can easily double the recipe.
• Grill the cevapcici on the hot grill pan or 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 subsequent batches for the same 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.

SERBIAN SAUSAGE CEVAPCICI

Steps:

• In a large bowl, thoroughly mix together all ingredients (with your hands). When well combined, put in the refrigerator (covered) for an hour, or up to overnight.
• Shape mixture into small cylinders about 1 inch in diameter and 2-3 inches long.
• Place formed sausages on a wax paper lined plate in layers (you could also freeze them at this step for making at a later time)
• Grill over medium heat, about 8 minutes on each side or until well done.
• Serve with finely chopped onions on a roll or pita

CEVAPI - EASY BALKAN BEEF SAUSAGES

Steps:

• In a large bowl, pop in the minced beef, garlic, parsley, sweet paprika, salt and pepper. Mix by hand until roughly combined.
• Next grab a small dish and mix the water and baking soda together until it dissolves a little bit (it won't mix entirely, this is fine).
• Add the baking soda mixture into the meat mix and massage together for a good 5 minutes until it's all combined.
• Get out a large plate - it's time to make the sausages! Get a small handful of the mixture and first roll it into a ball then into a small sausage shape. Pat each end to flatten and pop it on the plate. The length should be around the width of your hand.
• Set a large grill pan or frying pan on medium heat and drizzle in the olive oil. Once heated, cook the sausages in batches (don't overfill the pan). Let them cook a few minutes each side, until they're browned. Chop one in half to check if they're cooked in the middle. A slight pink is okay for beef sausages.
• Once cooked, we recommend serving with hot with fresh lapinja bread, chopped raw onion and ajvar spread.

SARAJEVO CEVAPI (SERBIAN SAUSAGES)

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).