Best Cevapcici Recipes

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.

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.

TRIESTINE CEVAPCICI

Steps:

• Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
• Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

CEVAPCICI AKA CHEVOPS (YUGOSLAVIAN SAUSAGES)

Steps:

• Meat:.
• Mix all the ingredients thoroughly, except the oil.
• Roll the mixture into little "cigars" about 1 inch by 3 inches. Rub lightly with olive oil.
• Grill or broil until done, turning while grilling. Approximately 3 -5 minutes per batch.
• Serve with yogurt sauce (recipe follows).
• Yogurt Sauce for dipping:.
• Mix all the ingredients together and serve with Cevapcici as a dip.

TRIESTINE CEVAPCICI

Steps:

• Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended.
• Cover and refrigerate for 30 minutes to allow flavors to blend.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
• Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

CEVAPCICI (CEVAPI) BALKAN SAUSAGE

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.

CEVAPCICI

Steps:

• Serving suggestions:.
• Combine the beef, pork, club soda, salt, garlic, pepper, baking soda and bread in a mixing bowl and mix together by hand for at least 5 to 10 minutes. Refrigerate, covered, for a few hours or up to 12 hours.
• Grab a small handful of the meat mixture and roll between your hands to form breakfast sausage-size links. Repeat with the remaining meat.
• Heat a griddle until hot. Lightly grease the griddle with some oil, and then cook the cevapcici, rolling them around occasionally, until cooked though and golden.
• To serve:.
• Grill the cut sides of the rolls. Sandwich the cevapcici and onions in the rolls with dollops of Kajmak and avjar and serve.
• Kajmak (Serbian Cheese Sauce):.
• Beat together the cream cheese, feta cheese, sour cream and butter if using until fluffy.

TRIESTINE CEVAPCICI [9]

Steps:

• Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend. Preheat an outdoor grill for medium-high heat and lightly oil grate. Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil. Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

CEVAPCICI S AJVAROM ( BALKAN COUNTRY SAUSAGE)

Steps:

• Roughly chop 4 garlic cloves with 1/2 tsp salt, using flat side of large knife, mash garlic into a paste. Transfer to a bowl, mix with beef, lamb, pork and half the paprika, savory, cayenne, GRATED onion, 2 tsp salt and 2 tsp pepper. Add soda water; bea with a spoon till tacky. Knead with with your hands for 3 minutes; cover and refrigerate 2 hours.
• Knead mixture once more for about 1 minutes, then shape into sixteen 3" long sausages. Transfer to a sheet pan. Cover and refrigerate 1 hour.
• Meanwhile, make the sauce. Heat broiler, with rack 6 inches from broiler element. Arrange peppers and eggplant on foil lined baking sheet in a single layer, cut sides down. Rub with 1 Tablespoon olive oil, sprinkle with salt. Broil, turning once, till softened and somewhat charred, 14-15 minutes. Remove and discard skins from peppers. Scoop flesh from eggplant, discard skin and largest seeds. Pulse eggplant and 4 tablespoons olive oil in food processor with remaining garlic to make a coarse puree; transfer to a bowl. Puree peppers, add to eggplant and stir in remaining paprika, vinegar, sugar and salt and pepper to taste. Cover and set sauce aside.
• Heat remaining olive oil in large skillet over medium high heat. Cook sausages, turning occasionally, till browned, 6-8 minutes. Serve with sauce, pita bread and sour cream.

CEVAPCICI WITH PAPRIKA LECHO

Steps:

• Lecho: Sauté onions and peppers in oil in a Teflon pan over medium heat for 8- 10 minutes.
• Stir occasionally.
• After 10 minutes add the soup powder, sweet paprika and a little water if necessary.
• Cover and reduce to low heat till finished (about 10 min.).
• Cevapcici: In the meantime mix all the cevapcici ingredients together well except the oil.
• Form thumb shaped rolls.
• Heat the oil in a large frying pan (ideally Teflon coated) and brown the cevapcici on all sides until crispy brown.
• ENJOY!

CEVAPCICI (CHE-VOP-CHI-CHI) FROM SARAJEVO

Steps:

• Ready in:

BOSNIAN THREE-MEAT PATTIES / CEVAPCICI

Steps:

• 1. Combine the beef, pork, veal, onion, parsley, 1 1/2 teaspoons salt, the coriander, 1/2 teaspoon pepper, and the baking soda in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Knead in the broth. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned.2. Lightly oil a large plate. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form a sausage shape about 1 inch in diameter and 2 inches long. Place the cevapcici as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 1 hour. Place the onion, tomato, and bell pepper in separate serving bowls. Cover and set aside until ready to serve.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the cevapcici on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all.5. Serve the cevapcici on crusty rolls (2 per roll), topped with spoonfuls of onion, tomato, and bell pepper.Makes 8 patties serves 4

CEVAPCICI

Steps:

• Heat the butter in a small frying pan and when it starts to foam add the onions and garlic. Fry, stirring occassionally, until soft, around 6 to 8 minutes. Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towell and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm. Arrange the cevapcici on skewers about 1/4" apart from each other. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.