These are a delicious skinless smokey Balkan sausage that are great for the whole family, and let me tell you, you won't be able to stop at just one!
Traditionally recipes can vary using a mix of pork, lamb or beef mince but for this recipe I just used grass fed beef.
Now, you can alter the spices to suit your own taste, spicier or smokier, whatever you prefer but adding in these spices in a decent amount really gives these little sausages a delicious flavour.
Ingredients: Makes approximately 30 cevapi
1 kg grass fed beef mince (or lamb, pork or even a blend)
1 whole onion chopped finely or grated and squeezed of juice
3/4 teaspoon baking soda
4 large fresh garlic cloves chopped finely or crushed
1 level Tablespoons of smoked paprika (depending on how smokey you like)
1 level Tablespoon sweet paprika
1 teaspoon cayenne chilli powder
1 teaspoon ground cumin (my Mum used to add cumin so I also add that to mine for extra flavour too)
1 teaspoon ground black pepper
1 Tablespoon Vegeta vegetable stock powder
1. Combine all ingredients in a large mixing bowl and knead well till ingredients are well incorporated.
2. Cover with wrap and refrigerate for a few hours (this is not absolutely necessary but will allow the ingredients and flavours to impart through the mince and it also makes the mince a bit easier to handle).
3. Take a spoonful of mixture and shape into small log rolls about 4cm long and place on a tray till all are done.
4. Preheat a grill, BBQ or fry-pan and and cook for several minutes on one side till brown before turning to brown the other sides.
5. Serve with a seasonal salad, baked potatoes, in bread pockets with grilled vegetables or as a finger food.
NB; You can also freeze the cevapi once made.
Enjoy healthy food! X