makes
24
prep
30 minutes
cook
30 minutes
difficulty
Mid
makes
24
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 300 g minced pork
- 700 g minced beef
- 1 small onion, finely grated
- 3 garlic cloves, crushed
- 1 tsp bicarbonate of soda
- 2 tsp sweet paprika
- 200 ml sparkling mineral water
- 1 egg, lightly beaten
- 2 tbsp olive oil
- ajvar, sour cream, lemon wedges and warmed flatbread, to serve
You will need to start this recipe a day ahead.
Chilling time overnight
Instructions
Using your hands, knead pork and beef, onion, garlic, bicarbonate of soda, paprika and 1 tsp each of salt and pepper in a bowl until well combined. Gradually knead in mineral water and egg until mixture reaches a paste-like consistency.
Shape mixture into 10 cm-long by 2 cm-wide sausages, place on an oven tray lined with baking paper, cover with plastic wrap and refrigerate overnight. Remove from refrigerator 20 minutes before cooking.
Heat a chargrill or large frying pan over medium heat. Coat cevapcici with oil. Cook, in batches of 8, turning for 10 minutes or until browned and cooked through. Serve with ajvar, sour cream, lemon wedges and bread.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Janyon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
