Cevapi Sausages

Instructions

1. 1

   Mix Meat and Aromatics

   8 min

   In a spacious mixing bowl, combine minced beef and minced pork thoroughly. For added flavor, finely chop the onion and grate the garlic before adding them to the meat mixture, ensuring even distribution of the aromatics throughout the meat.

2. 2

   Incorporate Seasonings and Bind

   59 min

   Add the chopped parsley, paprika, baking powder, breadcrumbs, water, crumbled vegetable stock cube, salt, and pepper into the meat mixture. Use a hand mixer with dough hooks to blend the ingredients together until the mixture is well-combined and sticky, which will help the sausages hold their shape during cooking.

3. 3

   Chill the Mixture

   Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the mixture to rest for 1 to 2 hours; this chilling period helps the flavors meld and the mixture firm up for easier shaping.

4. 4

   Shape the Sausages

   10 min

   After resting, take small portions of the mixture, roughly 50-55 g (1.7-1.9 oz or ¼ cup), and roll them into sausage shapes. Aim for a thickness comparable to your thumb and lengths of about 7-10 cm (3-4 inches); you should yield around 18 sausages.

5. 5

   Preheat and Grill Cevapi

   14 min

   Heat your grill pan or barbecue to medium-high heat, ensuring it’s hot enough to sear the sausages. Grill the cevapi for about 12-14 minutes, turning them frequently to achieve a nice brown crust and ensure they are cooked through. To verify they are done, cut one sausage in half; it should be firm and fully cooked inside.

6. 6

   Serve and Reheat Options

   1 min

   Serve the cevapi hot off the grill for the best flavor and texture. If needed, they can also be reheated in an oven preheated to 180°C (350°F) for about 10 minutes, or until they are warmed through. Adjust the reheating time based on your oven’s efficiency.

FAQ