Cevapi Recipe: A Step-by-Step Guide to Making Delicious Balkan Grilled Sausages
Cevapi, also spelled ćevapi, are small, skinless sausages that are a beloved staple of Balkan cuisine. Known for their juicy texture and savory flavor, they're typically served in a lepinja (flatbread) with onions and kajmak (a creamy dairy product). This recipe will guide you through making authentic cevapi at home.
Ingredients You'll Need:
This recipe yields approximately 20-24 cevapi. Adjust quantities as needed.
- 1 kg (2.2 lbs) ground beef: Ideally, use a mix of lean and fattier cuts for optimal juiciness. A blend of 80/20 is recommended.
- 200g (7 oz) ground lamb: Adding lamb enhances the flavor significantly.
- 2 large onions, finely minced: Essential for flavor and moisture.
- 2 cloves garlic, minced: Adds a pungent aromatic note.
- 1 teaspoon paprika (sweet or smoked): Provides a warm, smoky flavor. Experiment with both!
- 1 teaspoon cumin: A key spice that complements the other flavors.
- 1/2 teaspoon black pepper: A touch of black pepper enhances the overall taste.
- 1/2 teaspoon salt: Adjust to your taste preference. Start with less and add more if needed.
- 1/4 teaspoon baking soda (optional): This helps to tenderize the meat and improve its texture.
Step-by-Step Instructions:
1. Preparing the Cevapi Mixture:
- In a large bowl, thoroughly combine the ground beef, ground lamb, minced onions, minced garlic, paprika, cumin, black pepper, salt, and baking soda (if using). Use your hands to ensure all ingredients are well incorporated. This is crucial for even cooking and flavor distribution.
- Important: Avoid overmixing, as this can make the cevapi tough. Gentle mixing is key!
2. Shaping the Cevapi:
- Divide the meat mixture into small, roughly 3-4cm (1.2-1.6 inch) long sausage shapes. You can use your hands to roll them, or for a more precise shape, use a sausage stuffer (although this isn't strictly necessary).
3. Grilling or Pan-Frying the Cevapi:
- Grilling: Preheat your grill to medium-high heat. Grill the cevapi for 8-10 minutes, turning frequently, until they are cooked through and nicely browned on all sides.
- Pan-frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Cook the cevapi in batches, for about 5-7 minutes per side, until they are cooked through and browned.
4. Serving Your Delicious Cevapi:
- Serve the cevapi immediately while hot, traditionally in a lepinja (flatbread) with finely chopped white onions and a dollop of kajmak (if available). You can also add ajvar (a roasted red pepper relish) for an extra flavor boost.
Tips for the Best Cevapi:
- Don't overwork the meat: Gentle mixing is key to tender cevapi.
- Use high-quality meat: The better the meat, the better the taste.
- Adjust seasoning to your liking: Feel free to experiment with different spices and seasonings.
- Serve immediately: Cevapi are best served hot and fresh.
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