Skinless Sausages CEVAPI

Easy skinless sausage recipes 2022 – how to make Serbian cevapi or cevapcici in 9 steps at home!

Grilled minced meat recipe for homemade skinless sausages. Easy minced meat recipe to make skinless sausages with pork and beef mince and more delicious ingredients in Serbian style.

Learn in this cooking video how to make Serbian cevapi from scratch using the best skinless sausages recipe!

SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com!

ENJOY cooking skinless sausages from scratch! 👌
Did you ever make skinless sausages?x

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👌 How to make skinless sausages from scratch – video 📺

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➡️ What ingredients do you need to make skinless sausages? ❓

Ground Pork

1) 2 kg/70 oz of minced pork
2) 1 kg/35 oz of minced beef
3) salt and ground black pepper
4) 1 tbsp of dried thyme
5) 3 tbsp of paprika
6) 1 head of crushed garlic
7) 600 g/21 oz of very finely chopped onion
8) some cold water
9) 3-4 tbsp of pork lard at room temperature

➡️ How to make skinless sausages from scratch? ❓

Grilled Cevapi Recipe - Skinless Sausages

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 the 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 making medium-sized skinless sausages)
9) fry the sausages on the coal grill or in the oven until golden brown, flip them several times to roast evenly

➡️ What is ćevapi? ❓

Did You Know That?

“Ćevapi, ćevapčići is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia and is also common in Croatia, Montenegro, Kosovo, North Macedonia, and Slovenia.
Ćevapi has its origins in the Balkans before the Ottoman period and represents a regional specialty similar to the köfte kebab.
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt.
Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of beef, lamb, or pork, or a mixture.
In Bosnia and Herzegovina, each bigger city or region has its own recipe. While Sarajevo-style ćevapi (Sarajevski ćevapi) are the most popular, Banja Luka-style ćevapi (Banjalučki ćevapi) differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper, just like Sarajevo ćevapi, but ground veal and garlic are sometimes also added to the mix.
Travnički ćevapi originates from the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton.
Tuzlanski ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation.
There are variations in meat content and seasoning, usually salt and pepper. The dish is kept simple, and traditionally served with flatbread with chopped onions and/or kajmak and yogurt as an appetizer.”
📖 Read more on Ćevapi!

➡️ Cooking tips for the grilled skinless sausage recipe 🔎

Skinless sausage recipes became some of the most popular food recipes in recent years.

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 them 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.

The best drink to serve along with this skinless sausage recipe is cold beer. Wine is another good choice if you want to serve alcoholic beverages while eating this food.

Enjoy it!

Read more about the cevapi origins here.

➡️ More skinless sausage recipes ➕

View how to make Serbian cevapi!

View how to make Romanian mititei!

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Copyright 28 June 2022
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