Chevapchici Grounded Meat Bbq Sticks Recipes

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 CEVAPCICI

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.

CHEVAPCHICI (GROUNDED MEAT BBQ STICKS)

Steps:

• Take twice grounded beef. Very finely mince garlic and put it into meat. Season it with salt and pepper. Add water. Mix well with hand and let it stay in refrigerator for 2-3 hours.
• Make "thumb size" sticks and put them on fire. They must be rose inside, do not overdo it. Serve with fresh salted onion and bread.

BBQ PRAWN STICKS WITH ROASTED GARLIC MAYO

Steps:

• Mix roasted garlic, mayonnaise, lemon juice together and season to taste with salt and pepper; set aside.
• Whisk together curry paste, melted butter and oil; marinate prawns in this for about thirty minutes.
• Skewer the prawns lengthwise along the sticks.
• Grill over hot coals 3-5 minutes or until opaque, basting with extra butter mixture as you cook.
• Serve with roasted garlic mayo as a dip.

BEEF STICKS

Steps:

• Grind the meat through a 3/16" (4.5 mm) grinder plate.
• Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing.
• Stuff into 18-24 mm natural or collagen casings.
• Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed).
• Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch.
• Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained.
• Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F.
• Shower with cold water for about 5 min, then let cool down and dry.
• Cut into 6" sticks.
• Store in a refrigerator.

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.