Cevapcici in Serbian

Cevapcici in Serbian

Category: Meat dishes

Kitchen: Serbian

Ingredients
Pork, shoulder	1200 gr.
Beef / veal	1000 gr.
Mutton	500 gr.
Egg white	1 PC
Garlic	4-6 tooth.
Salt	1 tsp
Soda	1 tsp
Ground black pepper	2 tsp
Cayenne pepper	1 tsp
Sweet paprika	1/2 tsp

Cooking method

• Let's go back to fast food. This time it will be the Serbian chevapchichi. I warn you right away, the recipe for grilling, fresh air and is designed for a small company and a large amount of beer, but since the laminate does not allow me to burn fires in my apartment until summer, we will cook in a frying pan .. You can grill in a frying pan. Of course, it tastes better with a smoke, but this also makes amazing meat sausages.
• Scroll the meat, stir and scroll again. In a large bowl, combine all the minced meat and egg white. Add chopped garlic, salt, baking soda, black and cayenne pepper and paprika.
• Knead properly, place on a flat dish or dish and cover with plastic wrap. Do not stretch over the meat, but cover the minced meat itself.
• Refrigerate for 2-3 hours, but better at night. Then knead the minced meat again and form sausages 2-3 cm thick and 8-10 cm long. Put on a plate and refrigerate for 20-30 minutes.
• 
• Then heat the skillet to medium heat. Grease and fry the sausages until brown, about 8-12 minutes.
• They are usually served with pita lepigna, pickled onions, fried potatoes, ketchup, cream or curd cheese. And, of course, beer. ))))
• For home cooking, all ingredients can be divided by 2 by 4 and. etc. But you can make sausages, freeze and store in the freezer until they are needed.

Time for preparing:

+/- 4 hours

Cooking program:

Stove, frying pan, meat grinder

Oh, here they are what chivabchichi)) Thanks for the recipe It's time to get ready for the summer))

The recipe is interesting!
But I will add a little that egg white is not added, maybe in restaurants.
And the locals don't know what Cayenne Pepper is. They know what red sweet paprika and Bieber-te black pepper are.
And meat is interfered with of two types, usually.
Lamb and beef are used by the population with the Muslim faith.
The Serbian population prefers pork and beef))
Just a note, so to speak

[celfh]

celfh, Bon appetit, summer is just around the corner)))))

Added Sunday Jan 22, 2017 7:18 PM

Masinen, Everything is possible .. But I honestly stole it from the Bosnian site, they themselves translated the recipe into English .. So I didn't add anything from myself .. There was also TRADITIONAL BOSNIAN FLATBREAD „LEPINJE was .. Also baked, but why it is darker than theirs, but the insides are similar, and the taste is excellent.
And about this recipe, friends say the taste is almost the same only without the haze .. I think the recipe has the right to life ..))
P.S.
Oh. lied .. in Bosnian I have a different composition .. I am always confused about them, I have several of them, even Italian. And this is really some kind of restaurant. I confess.

[Vladimir]

Vladimir, oh, I ate chavapcici in Bosnia and in Sarajevo, in Banja Luka and in small village cafes. In BC there is a very popular cafe Kod Muje (sort of like that), here were the most delicious chavapchichi, of course, lamb + beef)
And the Flatbread, yes, without it anywhere, oh, and the onion, they have it sweet and very tasty))
Yes, of course, all recipes have a right to exist.
I need to try to make yours))
I'm glad that they weren't offended by my post, maybe I wrote with good thoughts

[Masinen]

MasinenHere, here ... In Bosnian I only have veal, lamb, garlic, soda, salt, water and carbonated water, only I haven't cooked it yet, but I want to. ...And why be offended then? All right

[Trinitron]

Trinitron, Good evening! Do you like the recipe, don't you feel the soda in the finished sausages?

[eugeshka]

eugeshka, Not even a hint of taste. In principle, you can put even more, it will not be noticeable.

(y) It looks like a Moldovan mitity, only it is made of beef.

[Vladimir]

Vladimir, an interesting recipe 🔗

[Vladimir]

Vladimir, Cool recipe! I will definitely do it!
I make kebabs according to a similar recipe, it turns out very tasty and juicy, but there is no protein .. but I make cutlets with proteins, it's also great.
Well, in general, you don't have to wait for summer and cook in AF now.

[Vika]

Vika, Yes, I think the protein can not be added .. For two days the minced meat contacted so that the ropes can be weaved))))

[Trinitron]

Trinitron, Vov, mix well and you don't need an egg. I worked with a Serb. They put in some more sugar. And almost the same minced meat for pleskavitsa. The recipe is simple and delicious. But after molding, I would advise, on the contrary, not to clean it in the cold, but to let it warm for an hour at room temperature, so it will be juicier.

knead well and do not need an egg

I agree, but after double scrolling, you don't even need to knead or beat .. And after a couple of days in the refrigerator, he binds even more ... But what the recipe was, he did it .. Now, there is still the same thing but with red wine and herbs. .No hands will reach ..