Cevapi Recipes

Steps:

• Line a baking sheet with parchment paper.
• Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

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:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.