Until recently, the dish of Balkan cuisine, chevapchichi, was not known to many Russians, but thanks to the advertising of marbled beef sausages, which is shown on television, this word has become, as they say, heard. So what is cevapchichi and what is it eaten with?
Cevapchichi - beef and pork sausages that are usually grilled or grilled and served hot with onions, potatoes, pita bread and ayvar spicy sauce. Traditionally they are prepared in the Balkans, but they are especially popular in Serbia and Montenegro.
Cevapcici according to the classic recipe
To prepare chevapichichi you will need:
- 500 g of beef;
- 500 g lean pork;
- 1 large onion;
- 3 cloves of garlic;
- 2 teaspoons of paprika;
- ½ teaspoon cayenne pepper
- olive oil;
- salt.
- Scroll the beef and pork in a meat grinder. To make the balls more tender, the procedure can be done twice.
- Peel the onion and also spin it in a meat grinder. Add it to the minced meat. Chop the peeled garlic and place in the meat mass.
- Season the minced meat with cayenne pepper, paprika and salt. Mix everything thoroughly with your hands.
- Stir the minced meat again and form them into 10-12 cm long and about 2 cm thick sausages. Place them on a tray. Cover with plastic wrap and refrigerate for 1 hour.
- Remove the cevapcichi from the refrigerator and leave for 10 minutes at room temperature. Skewer sausages, brush each with olive oil and grill or grill for 12 minutes. Also, chevapchichi can be put on a wire rack and fried over an open fire or cooked in a hot frying pan on a regular stove.
Chevapchichi with mineral water
Sausages prepared according to this recipe are fluffy and incredibly juicy. The ingredients of the dish are as follows:
- 500 g ground beef;
- 500 g minced pork;
- 6-7 tablespoons of mineral water;
- 2 tablespoons of ground paprika;
- 1 teaspoon of baking soda (no slide);
- vegetable oil;
- salt;
- ground black pepper.
- Mix two types of minced meat with your hands, add soda and paprika to it and fill the mass with mineral water. Remember the minced meat for about 10 minutes. Smooth the surface and grease with vegetable oil. Cover everything with a lid or cling film and refrigerate for a few hours.
- Divide the minced meat into pieces and roll them out with your hands so that you get thin sausages (2 cm in diameter and 10-12 cm in length).
- Heat vegetable oil in a skillet, add cevapcichi and fry the sausages until tender, turning frequently.
