Description
Charcoal grilled fragrant miniature sausages with the scent of smoke - a real country summer treat. This is a traditional dish of the Balkan Peninsula. The beauty of cevapcici, not only in taste but in ease of preparation. The recipe was designed using the ideas of the Serbian chefs Serge Markovic.
Ingredients
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Minced meat
500 g
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Onion
1 piece
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Paprika sweet
2 Tbsp
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Black pepper
0.5 tsp
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Soda
1 tsp
Cooking
To prepare the stuffing, conceding twice through the meat grinder. Onions finely chop, garlic grind. Mix all ingredients; instead of salt use soy sauce, which accentuate the taste of smoked paprika.
The beef sausage is good knead (as dough). Stand the meat in the fridge for at least a couple of hours (good to leave overnight).
That photo could cause controversy :), but I really want to show a method of forming cevapcici (method Serzh Markovich). From a plastic bottle cut out the funnel and push the stuffing through it. Work sausages of desired size (thickness 1-1,5 cm, 10-12 cm long), with meat enough compacted.
Cevapcici are ready to grease with vegetable oil, put on the grate-grill. Closing the grill, put the limiters (for example, from pieces of potatoes), so that the sausages are not banged up.
Grilling sausages on the coals fairly quickly (10-15 minutes), constantly turning the grille - it's time to show your skills to the head grill.
Sausages ready to be served with lots of sweet onions, fresh vegetables, toasted pita bread. Good and baked potatoes.
Propose your method of baking potatoes. Tubers (not too large) rinse well with a brush, cut in half, season with salt. On one half put a piece of butter (or fat), another sprinkle of thyme (or dried dill, herbs de Provence). Halves connect, densely Packed in foil. Bake in coals for 15-20 minutes (while preparing the main dish).
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