Make your own cevapcici – the original recipe
Here’s a classic recipe for chevapchicha, a traditional Balkan dish. These juicy sausages are usually served with onions, sauces, or flatbread.
Chevapcichi Recipe
Ingredients (for 4 servings):
Meat:
300 g beef
300 g pork
Spices and additives:
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (sweet or hot, according to taste)
1/2 teaspoon cumin (optional)
1 tablespoon sparkling mineral water (for juiciness)
1 tablespoon oil
Cooking instructions:
Preparation of minced meat:
If using whole pieces, grind the pork and beef through a meat grinder.
Add finely chopped garlic, salt, pepper, paprika, and other spices to taste.
Add water:
Pour in mineral water and mix the minced meat thoroughly with your hands for 5-10 minutes. This distributes the seasonings more evenly and creates a smoother texture.
Cover the minced meat with cling film and refrigerate for 1-2 hours.
Form the sausages:
Form the cooled minced meat into small sausages, 7–10 cm long and about 2 cm in diameter.
Frying/Grilling:
Make your own cevapcici – the original recipe
Here’s a classic recipe for chevapchicha, a traditional Balkan dish. These juicy sausages are usually served with onions, sauces, or flatbread.
Chevapcichi Recipe
Ingredients (for 4 servings):
Meat:
300 g beef
300 g pork
Spices and additives:
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (sweet or hot, according to taste)
1/2 teaspoon cumin (optional)
1 tablespoon sparkling mineral water (for juiciness)
1 tablespoon oil
Cooking instructions:
Preparation of minced meat:
If using whole pieces, grind the pork and beef through a meat grinder.
Add finely chopped garlic, salt, pepper, paprika, and other spices to taste.
Add water:
Pour in mineral water and mix the minced meat thoroughly with your hands for 5-10 minutes. This distributes the seasonings more evenly and creates a smoother texture.
Cover the minced meat with cling film and refrigerate for 1-2 hours.
Form the sausages:
Form the cooled minced meat into small sausages, 7–10 cm long and about 2 cm in diameter.
Frying/Grilling:
