Ćevapi is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in most of the Balkan countries - Croatia, Bosnia/Herzegovina and Serbia. And the other weekend Zjelka (Phillip's sister-in-law) showed me how to make them and I've practiced them one or twice since ... so I think it's time I pulled them out for one of our first BBQs of the season!
After making them 'the Bosnian way' (with Zjelka) and then gaining some 'Croatian tips' from Phillip's Mum, I think that I have prefected my recipe, which I shall work with throughout the upcoming BBQ months.
The best thing is that I know exactly what is going into this skinless sausage and I can make it as environmentally friendly/organic as I want - as well as being able to limit the salt, fat and water content (which are all normally HIGH in store bought sausages).
Cevapi
500g beef mince
500g pork/veal mince
3 rashes of bacon
1 brown onion
3 large cloves of garlic
1 tbsp fresh black pepper
1 tsp salt
oil
Peel and quarter the onion and place in a food processor with the peeled garlic cloves. Blitz until it is a smooth paste and then add the bacon rashes (sliced into strips) and blitz until smooth.
Add the paste to the mince mixtures and combine using your hands. Add the season and continue to kneed the mixture (the more kneeding the better - minimum 5 minutes).
To form each cevapi, take a small ball of the mixture and form into a finger length sausage about 3/4 inch thick. Repeat, placing the cevapi onto a tray covered in baking paper. Once complete, place the cevapi into the fridge for an hour.
Lightly oil the grilling surface (we used a Webber BBQ). Grill cevapi until cooked through, turning as needed, about 20 minutes.
After making them 'the Bosnian way' (with Zjelka) and then gaining some 'Croatian tips' from Phillip's Mum, I think that I have prefected my recipe, which I shall work with throughout the upcoming BBQ months.
The best thing is that I know exactly what is going into this skinless sausage and I can make it as environmentally friendly/organic as I want - as well as being able to limit the salt, fat and water content (which are all normally HIGH in store bought sausages).
Cevapi
500g beef mince
500g pork/veal mince
3 rashes of bacon
1 brown onion
3 large cloves of garlic
1 tbsp fresh black pepper
1 tsp salt
oil
Peel and quarter the onion and place in a food processor with the peeled garlic cloves. Blitz until it is a smooth paste and then add the bacon rashes (sliced into strips) and blitz until smooth.
Add the paste to the mince mixtures and combine using your hands. Add the season and continue to kneed the mixture (the more kneeding the better - minimum 5 minutes).
To form each cevapi, take a small ball of the mixture and form into a finger length sausage about 3/4 inch thick. Repeat, placing the cevapi onto a tray covered in baking paper. Once complete, place the cevapi into the fridge for an hour.
Lightly oil the grilling surface (we used a Webber BBQ). Grill cevapi until cooked through, turning as needed, about 20 minutes.
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