Cevapi Sausages

Method8 steps

1. 1

   Step 1: Put all the ground beef (450 g) and pork (270 g) in a large bowl. Peel and very finely chop the onion (1 large), peel and grate all four garlic cloves, then add both prepared aromatics to the meat.

   Uses 450 g ground beef · 270 g ground pork · 1 large onion (about 150 g), very finely chopped in step 1 · 4 large garlic cloves, grated in step 1

2. 2

   Step 2: Add the chopped parsley (3 tbsp), all three separate paprikas, baking soda, dried breadcrumbs (2 tbsp), the selected two to three tablespoons water, vegetable stock powder (¾ tbsp), salt (1 tsp) and black pepper (1 tsp) to the complete meat bowl.

   Uses All the meat and prepared aromatics · 3 tbsp chopped fresh parsley · 1 tbsp sweet paprika · ½ tbsp hot paprika · ½ tsp sweet smoked paprika · ¾ tsp baking soda; not baking powder · 2 tbsp dried breadcrumbs · 2–3 tbsp water for sausage mixture

3. 3

   Step 3: Mix the complete mixture thoroughly with a hand mixer fitted with dough hooks until evenly combined. Cover the bowl and refrigerate for one to two hours.

   Refrigerate mixed cevapi before shaping · 120 minUses The complete seasoned meat bowl

4. 4

   Step 4: Divide the chilled mixture into portions of about 50–55 g, roughly a quarter cup each. Shape each into a thumb-thick sausage about 7–10 cm long, using the entire mixture; this source batch makes about eighteen.

   Uses All the chilled mixture

5. 5

   Step 5: Check that the shaped sausages are similar in thickness so they cook evenly, and keep the raw sausages chilled until the barbecue is hot.

   Uses All the shaped sausages

6. 6

   Step 6: Grill the sausages on a hot barbecue in uncrowded batches for about twelve to fourteen minutes per batch, turning several times, until browned and fully cooked through. Cut one through the centre to check the cooked interior, and cook subsequent batches to the same endpoint. Hold the completed batches hot for serving.

   Uses All the shaped raw sausages

7. 7

   Step 7: Serve the freshly grilled sausages hot. If serving already-cooked sausages later, the source alternative is to reheat them in a 180°C oven for about ten minutes; this is optional reheating, not another required cook of the fresh batch.

   Uses All the grilled sausages

8. 8

   Step 8: For the optional reheating route, check one sausage is hot all the way through and give the batch a few more minutes in the oven if needed. Serve once hot; freshly grilled sausages from the immediate route are already ready.

   Uses The cooked sausages from the chosen serving route