serbian sausages (cevapcici)

Name: Serbian Sausages (Cevapcici)
Yield: 4
Cuisine: Eastern European
Ingredients: 1 1/2 pound(s) ground beef; 1 pound(s) ground pork; 1/2 pound(s) ground lamb; 1 - egg white; 2-4 clove(s) garlic, finely chopped; 1 teaspoon(s) baking soda; - salt and freshly ground pepper to taste; - cayenne pepper to taste (optional)

8 Pinches

Jackie Brink

norfolk, NE

Updated on Dec 22, 2013

(cheh-VAP-chee-chee) are small sausage-shaped patties of ground meat, often cited as the national dish of Serbia as well as neighboring Bosnia and Herzegovina.

Rate

No Image

prep time

cook time

method Grill

yield 4 to 6

Ingredients

1 1/2 pounds ground beef
1 pound ground pork
1/2 pound ground lamb
1 - egg white
2-4 cloves garlic, finely chopped
1 teaspoon baking soda
- salt and freshly ground pepper to taste
- cayenne pepper to taste (optional)

How To Make serbian sausages (cevapcici)

Step 1

Combine all the ingredients in a bowl and, using your hands, mix until thoroughly combined.

Step 2

Form into sausages about 3 inches (8 cm) and 3/4 inch (2 cm) thick. Cook over hot coals or under a preheated broiler, turning occasionally, until cooked through, about 15 to 20 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes