Cevapcici S Ajvarom Balkan Country Sausage Recipes

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

CEVAPCICI (CEVAPI) BALKAN SAUSAGE SANDWICHES

Steps:

• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
• Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
• Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
• Preheat the grill, medium-low heat. Lightly oil the grilling surface.
• Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
• Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.

CEVAPCICI S AJVAROM ( BALKAN COUNTRY SAUSAGE)

Steps:

• Roughly chop 4 garlic cloves with 1/2 tsp salt, using flat side of large knife, mash garlic into a paste. Transfer to a bowl, mix with beef, lamb, pork and half the paprika, savory, cayenne, GRATED onion, 2 tsp salt and 2 tsp pepper. Add soda water; bea with a spoon till tacky. Knead with with your hands for 3 minutes; cover and refrigerate 2 hours.
• Knead mixture once more for about 1 minutes, then shape into sixteen 3" long sausages. Transfer to a sheet pan. Cover and refrigerate 1 hour.
• Meanwhile, make the sauce. Heat broiler, with rack 6 inches from broiler element. Arrange peppers and eggplant on foil lined baking sheet in a single layer, cut sides down. Rub with 1 Tablespoon olive oil, sprinkle with salt. Broil, turning once, till softened and somewhat charred, 14-15 minutes. Remove and discard skins from peppers. Scoop flesh from eggplant, discard skin and largest seeds. Pulse eggplant and 4 tablespoons olive oil in food processor with remaining garlic to make a coarse puree; transfer to a bowl. Puree peppers, add to eggplant and stir in remaining paprika, vinegar, sugar and salt and pepper to taste. Cover and set sauce aside.
• Heat remaining olive oil in large skillet over medium high heat. Cook sausages, turning occasionally, till browned, 6-8 minutes. Serve with sauce, pita bread and sour cream.