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.

Pork500 g1.10 lb
Beef350 g0.77 lb
Lamb150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cayenne0.5 g1/4 tsp
Paprika, sweet1.0 g1/2 tsp
Garlic, minced7.0 g2 cloves
Egg white11
Onions, chopped40 g1/2 onion
Baking soda2 g1/3 tsp
  1. Grind meats together with onion through 1/4” (6 mm) plate.
  2. Mix ground meat with all ingredients. Form into finger length sausages about 3/4” (20 mm) in diameter.
  3. Cover with plastic wrap and refrigerate or freeze.
  4. 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.

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