Meats and Sausages
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.
|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|
|Onions, chopped||40 g||1/2 onion|
|Baking soda||2 g||1/3 tsp|
- 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.
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.