Learn in this video how to make Serbian cevapi from scratch with the best skinless sausages recipe!
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1) place beef mince and pork mincemeat in the same bowl
2) season with salt and pepper to taste
3) add dried thyme, sweet paprika, garlic, and chopped onion
4) add some cold water, then combine ingredients very well
5) while combining, add gradually pork lard
6) cover the bowl and put it into the fridge for a couple of hours (highly recommended)
7) take out the bowl from the fridge, mix ingredients again, add some water if the mixture is too dry, not creamy
8) make minced meat rolls of the desired size by hand (I recommend to make medium-sized skinless sausages)
9) fry skinless sausages on the coal grill or in the oven until golden brown, flip them several times to roast evenly
This grilled skinless sausage recipe is based on a Serbian cevapi recipe.
Cevapi or cevapcici is a very popular kind of skinless sausages in the Balkans and especially in Serbia, Bulgaria, Romania (where are named mititei), Croatia, and Bosnia.
Cevapi is made usually of a combination of pork, beef, and/or sheep mince in different proportions, depending on the country.
There are also differences in the used spices between countries.
When you prepare skinless sausages, make it of medium size.
If they are too large, the sausage will remain raw inside when frying, if they are too small, the sausage will be very dry and burned.
You can roast sausages in the oven as well, however, on the coal grill, they get a specific smoky taste that makes them unique.
Serbian cevapi can be served plain with mustard, ketchup, or cold garlic sauce. Other people like to eat them with raw onion, ajvar, kajmak, sour cream, and other dipping sauce types.
Of course, you can combine grilled skinless sausages with various side dishes such as mashed potatoes, fries, boiled rice, and so on. Most people say that fries are the best along with this type of sausage.
Read more about the cevapi origins here.