Cevapcici
Juicy Balkan sausages made from beef and pork, grilled to a golden brown crust — authentic Croatian street food that you simply cannot resist.
Ingredients
- 500 g Beef mince
- 250 g Pork mince
- 1 pcs Onion
- 4 clove Garlic
- 3 tbsp Parsley
- 1 tbsp Paprika
- 0.75 tsp Baking powder
- 2 tbsp Breadcrumbs
- 3 tbsp Water
- 1 pcs Vegetable bouillon cube
- 1 tsp Salt
- 1 tsp Black ground pepper
Instructions
- Transfer both types of mince to a large bowl. Finely chop the onion and grate the garlic on a fine grater. Add the onion, garlic, finely chopped parsley, paprika, baking powder, breadcrumbs, water, crumbled bouillon cube, salt and pepper to the mince.
- Mix the mince thoroughly by hand or with an electric mixer using dough hooks — the mixture should become uniform and slightly sticky. Cover the bowl with cling film and refrigerate for at least 1 hour, preferably 2 — the mince needs to rest well.
- Take portions of about 50–55 g from the mince and shape into sausages: about the thickness of your thumb and 7–10 cm in length. This amount yields approximately 18 pieces.
- Heat a grill pan or barbecue until very hot. Cook the cevapcici for 12–14 minutes, turning every 2–3 minutes, until they are golden brown on all sides and cooked through. To check if they are done, cut one sausage in half — there should be no pink juices inside.
- Serve the cevapcici immediately while hot. If you need to reheat them, place on a baking tray and warm in the oven at 180 °C for about 10 minutes, until heated through.