I am a massive fan of shortcuts when it comes to cooking, not at the expense of the taste or appearance of the food I hasten to add, some recipes take a zillion years to prepare for a reason. On researching this recipe, all my sources whinged about how long it takes to roll them into sausages, 'you'll be elbow deep in mince for weeks' etc etc... So I looked into commercial ćevapčići production which uses (no surprises here) a large machine which sort of resembles a playdoh fun factory.
I have a niece, she lives with me, and she has multiple playdoh sets which I could have utilized. I would have liked to have given it a go, but common sense prevailed, the chances of you all having ready access to playdoh equipment is slim so I opted for the more mainstream version of a piping bag and a pair of scissors...
- 250g lamb mince
- 500g beef mince
- 0.5 onion grated
- 4 cloves garlic minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 75 ml sparkling mineral water
- Pita bread/flat breads
- Avjar (pepper dip)
NUTRITIONAL CONTENT PER PORTION
- Calories | 251
- Fat | 11.1g
Serves | 6 (based on 5 each)
Prep Time | 15 minutes plus chilling overnight
Cooking Time | Appx 20 minutes
- In a large bowl mix together the lamb, beef, onion, garlic, salt, pepper, bicarbinate of soda, paprika and cayenne pepper.
- Pour in the mineral water and mix with your hands
- Spoon your mixture into a piping bag. You may need to cover the tip with some clingfilm (saran wrap) and you may need to do this in batches. Do not add a nozzle tip. Remove the clingfilm and pipe 10 cm lengths snipping with scissors directly onto a baking sheet lined with baking parchment. You can roll them by hand, and if you're doing this you need to aim for 2cmx10cm sausages.
- Cover with clingfilm/saran wrap and refrigerate overnight.
- Ideally these are cooked on a bbq, if you don't have access to a bbq (or it is the wrong time of the year) then you can grill/broil them, turning them half way through. They're ready when they are a deep brown colour and cooked through.