I’ve been eating grilled, flavorful, luscious, case-less sausages called ćevapčići (say it like “ch-VOP-chee-chee”) all over the place since we departed Prague to explore Slovenia and Croatia. These tasty little nuggets are available from street vendors and at sit-down restaurants, and can be served with kaymak cheese, chopped salad, french fries, and ajvar (a roasted pepper condiment that currently tops my list of “recipes to figure out when I get home”).
Just in case you want to try your hand at making these sausages right this minute — and I kinda think you should! — I’ve adapted a recipe on the fly from I Want To Cook That. When we return home, I’ll be working up my own recipe and sharing our photos of eating adventures.
This photo is from I Want To Cook That. Be sure to visit; there are some great recipes there!
Cevapčići, a.k.a., Balkan Sausages
1 pound ground beef
1 pound ground pork or veal
5 cloves garlic, minced
1 teaspoon paprika (hot or mild)
1 medium onion, grated
1/4 cup fresh parsley leaves, minced
1/2 tablespoon salt
1/2 teaspoon ground black pepper
1. Crumble ground meats into a large bowl and add the garlic, paprika, onion, parsley, salt, and pepper. Mix well with your hands until combined but don’t overwork the meat or your ćevapčići will get tough.
2. Roll the meat into equal-sized logs — they should be the size of a chubby finger or an American breakfast sausage link. Pro tip: Wet your hands to prevent the meat from sticking to you while you roll.
3. Preheat a gas grill on high with the lid closed, about 10 minutes, then grill the sausages until well-browned all over. This should only take 3-5 minutes. (In a pinch, you could also cook these in a 400F oven on a foil-covered baking sheet.)
4. Serve with a chopped salad; my recipe for Turkish Chopped Salad is similar to the Šopska salad we’ve been eating here. The primary difference? Šopska salad is topped with crumbles of a mild feta that makes me cry, it’s so good.
Need to know more about ćevapčići? Wikipedia’s got you covered.
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