SARAJEVO CEVAPI (SERBIAN SAUSAGES)

Sarajevo Cevapi (Serbian Sausages) image

This is a traditional recipe from Bascarsija, the old bazaar in Sarajevo. Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are easy to make. These homemade sausages are found in most Balkans countries. Traditional cevapi (or cevapcici) from Sarajevo are made exclusively from either beef or lamb taken from 3 different part of the animals. Cevapi is considered a national dish of Bosnia and Herzegovina but is also common in Serbia, Croatia, Montenegro, North Macedonia, Kosovo, and Slovenia.

Provided by Gorry

Time P1DT40m

Yield 20

Number Of Ingredients 6

Ingredients

1 (4 pound) beef brisket
1 (4 pound) boneless beef chuck roast
2 pounds beef short ribs
⅓ cup iodized salt
4 teaspoons garlic powder
2 ½ teaspoons finely ground black pepper

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).

Nutrition Facts : Calories 384 calories, Carbohydrate 0.6 g, Cholesterol 97.2 mg, Fat 30.8 g, Fiber 0.1 g, Protein 24.4 g, SaturatedFat 12.4 g, Sodium 1617 mg, Sugar 0.1 g