Recipe

Balkan Homemade Sausages Cevapcici Recipe

Add Step-by-Step Photos	Heatherbudapest / All my dishes 2 years, 2 months ago Thanks to the East European Folklife Center, I saw this posting of a recipe from The Balkan Cookbook, published in Belgrade in 1987. Cevapcici are a delicious homemade meat specialty from the Balkans that vary slightly from region to region. The basi... More Prep:15m Cook:15m Servings:5	Heatherbuda
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Ingredients

Leskovac version:

1 kg more crudely ground beef

50 gr onion

1 ground hot pepper

salt

oil for greasing

Albanian version:

600 gr ground young beef

salt, pepper

a few rosemary leaves

1-1.5 dl oil (or 50 gr suet)

Roumanian version:

"fresh sausages - mititei"

500 gr. fresh (just slaughtered) beef

salt, pepper

thyme

allspice

3 cloves of garlic

2 dl warm soup (from meat cube or bone stock)

oil for grilling

bicarbonate of soda (optional)

Macedonian version:

"for 5-6 persons"

800 gr ground young beef

200 gr ground mutton

"work out properly" and let stand for several hours

100 gr finely chopped onion cooked in 20 gr oil

5 cloves garlic, chopped finely

add mixed onion and garlic, pepper, and salt to meat

work together and let stand a short time before forming

oil for brushing

"served in lepinyas"

Bulgarian version:

"shape into bigger tchevapchitchi"

400 gr boneless beef (or young beef)

200 gr. boneless mutton

1 onion

1-2 cloves of garlic

salt

pepper

1 dl oil

Uzic^e version:

"shape into somewhat longer tchevapchitchi"

600 gr beef (or young beef)

30 gr. onion

1 small hot pepper

1 bunch parsley

salt

pepper

after grilling pour over 100 gr. melted kaymak from Uzic^e

"Hunter's Tchevapchitchi" (Yugoslavian version:)

400 gr. venison (from leg or shoulder)

125 gr. rabbit (from leg)

80 gr streaky smoked bacon

100 gr onion

1-2 cloves of garlic

salt

pepper

1 TBS chopped celery leaves

heated, for pouring over after grilling

1 dl oil for brushing

1-2 dl red wine

chopped parsley

pepper

garlic juice (optional)

Directions

Everything is ground or chopped very fine.

In all cases "work into a meat mixture" and then chill for a couple of hours in the refrigerator.

Form into small link sausage shaped pieces "by hand or with the utensil for making sausages" and grilled "turning all the time", brushing them with oil.

They are always served with spring or chopped onions and optionally with roasted green peppers, radishes, pita, tomatoes, whatever.

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Comments

heatherbudapest 2 years, 2 months ago said:
Argh, i can't format this the way i want to. sorry.

ravenseyes 2 years, 2 months ago said:
Way ro complicated!! ugg

heatherbudapest 2 years, 2 months ago said:
To avoid the problem of formatting, I've just added every version as a separate recipe. It makes me look like a total Balkan sausage fanatic, but at least it gives each version its own due.

There is one variation that involves stuffing cheese into the sausages. As if there weren't enough fat involved!!! But man, with some fresh raw onion, fresh-made Balkan bread with ajvar, and some simple Shopska salad (like what you know of as a Greek salad in the States), this really is out-of-this-world good.

heatherbudapest 2 years, 2 months ago said:
PS Who added the photo!? :)

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