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  • Serbia_Cevapcici - Serbian Sausages

ĆEVAPČIĆI (SERBIAN SAUSAGES)

  • Serbia_Cevapcici - Serbian Sausages

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...

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Makes Dulcie's List   Makes Cosmin's List
Serbia_Cevapcici.jpg

ingredients

  •  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
to serve
  •  Pita bread/flat breads
  •  Chips
  •  Salad
  •  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

method

  1. In a large bowl mix together the lamb, beef, onion, garlic, salt, pepper, bicarbinate of soda, paprika and cayenne pepper.
  2. Pour in the mineral water and mix with your hands
  3. 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.
  4. Cover with clingfilm/saran wrap and refrigerate overnight.
  5. 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.

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