Meats and Sausages
Ćevapčići
Ćevapčići or Ćevapi is a grilled skinless Serbian sausage, found traditionally in the countries of southeastern Europe (the Balkans). The typical portion consists of 5 pieces on a plate or in a flatbread, usually with chopped onions, yogurt/sour cream, or potato salad.
| Meats | Metric | US |
|---|---|---|
| Pork | 500 g | 1.10 lb |
| Beef | 350 g | 0.77 lb |
| Lamb | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cayenne | 0.5 g | 1/4 tsp |
| Paprika, sweet | 1.0 g | 1/2 tsp |
| Garlic, minced | 7.0 g | 2 cloves |
| Egg white | 1 | 1 |
| Onions, chopped | 40 g | 1/2 onion |
| Baking soda | 2 g | 1/3 tsp |
Instructions
- Grind meats together with onion through 1/4” (6 mm) plate.
- Mix ground meat with all ingredients. Form into finger length sausages about 3/4” (20 mm) in diameter.
- Cover with plastic wrap and refrigerate or freeze.
- Cook before serving. Fry or grill turning them to brown all sides.
Notes
Using baking soda (sodium bicarbonate) as a meat tenderizer is common in southeastern Europe or in China. Don’t increase the amount as it may impart an alkaline flavor to the sausage.
