Cevapcici
Cevapcici are thumb sized skinless sausages from the Friuli region spiced with sweet paprika and a perfect snack for an Italian styled BBQ.
Equipment
- Large Mixing Bowl
- Chef Knife
- Sausage Stuffing Attachment (optional)
Ingredients
- 3 cloves garlic minced
- 500 grams beef minced
- 500 grams pork shoulder minced
- 2 medium onions minced
- 2 tbsp sweet Hungarian paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp baking soda
- 2 tbsp parsley finely chopped
Instructions
- Mix all the ingredients well in a large mixing bowl.
- Allow the mixture to rest in the fridge for 1-2 hours (preferably overnight) to let the flavours intensify.
- Roll out the meat into small sausages, roughly the size of your thumb. Alternatively use the sausage stuffing attachment on your food processor.
- Cook the cevapcic on a hot grill or BBQ until cooked through and browned on all sides.
Notes
Serve with ajvar.