Cevapi Sausages

Ingredients

• 1 1/8 lbground beef
• 9 ozground pork
• 1onion, very finely chopped
• 4 clovesgarlic, grated
• 3 tbspparsley, fresh, finely chopped
• 1 tbsppaprika, sweet or a mix of sweet and hot
• 3/4 tspbaking soda, aids texture
• 2 tbspbreadcrumbs, dried
• 3 tbspwater
• 1vegetable bouillon cube, crumbled; Vegeta brand traditional but any bouillon cube works
• 1 tspsalt
• 1 tspblack pepper

Method

1. 1

   Put all the ingredients in a large bowl and mix with a hand mixer fitted with dough hooks, or by hand, until fully combined. Cover and refrigerate for 1 to 2 hours — it makes the sausages easier to shape.

2. 2

   Roll 50–55 g portions into sausages about as thick as your thumb and 3 to 4 inches (7–10 cm) long. It makes about 18.

3. 3

   Cook on a hot grill pan or grill for 12 to 14 minutes, turning several times, until browned all over and 160°F in the middle, with no pink left.

4. 4

   Serve hot with flatbread, chopped onion and ajvar (roasted red pepper relish). Leftovers reheat in a 350°F oven in about 10 minutes.

Nutrition per serving