On the side I suggest to boil the rice Indica from Mistral. While cooking the rice, you will have time to cook sausages.

Stuffing can take the one that you love, but better if it is minced two types of meat (pork+beef or beef+lamb). Grind the meat through the grate with large holes. Add the minced meat and finely-chopped sweet pepper and chili pepper.

Finely chop the onion and the smoked bacon, crush the garlic through a press, add to the mince, add salt and spices, mix well and beat off the meat. No eggs, no bread, do not add!

With wet hands, form sausages. There is a technology of forming cevapcici by extruding through the neck of the bottle, then cevapcici get all of the same diameter. But for some reason I prefer meals made by hands, even if not perfect, but mentally!

In hot oil fry the cevapcici on both sides. Here I shall digress. I read that many cevapcici fall apart when cooking due to the fact that they are thin. But I want to say this - firstly, if you cook the stuffing independently and well beat it, fall will be nothing. And another point - do not rush to turn cevapcici, don't bother to look them in the pan, let them "grab", then flip them over will be easy and they fall apart!

Serve with rice and tomato sauce!