Balkan ćevapi — small, skinless grilled sausages of seasoned beef and pork, smoky from the grill and best served warm with flatbread and onions.
- 500g Minced Beef
- 250g Minced Pork
- 1 Onion
- 4 cloves Garlic
- 3 tblsp chopped Parsley
- 1 tbs Paprika
- 3/4 teaspoon Baking Powder
- 2 tbs Breadcrumbs
- 3 tbs Water
- 1 Vegetable Stock Cube
- 1 tsp Salt
- 1 tsp Pepper
Tags:
SausagesVideo
Preparation
- Place the minced beef and pork in a bowl. Finely chop the onion and grate the garlic and add them in, along with the chopped parsley, paprika, baking powder, breadcrumbs, water, stock cube, salt and pepper.
- Mix well with a hand mixer fitted with dough hooks, then cover with cling film and rest in the fridge for 1 to 2 hours.
- Take portions of about 50–55g (¼ cup) and form into ćevapi about as thick as your thumb and 7–10cm long — you should get around 18.
- Grill on a hot grill pan or barbecue for about 12–14 minutes, turning several times, until browned and cooked through (check by cutting one in the middle).
- Serve hot. They can be reheated in the oven at 180°C/350°F for about 10 minutes until heated through.
