Cevapcici Recipe
Ingredients
1 Ib. ground lean beef
1 Ib. ground lean pork
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 egg, slightly beaten
1 large garlic clove, crushed
5 or 6 drops Tabasco
1 teaspoon marjoram
3 to 4 tablespoons beef broth or bouillon
Directions
Combine all ingredients in a mixing bowl.
Lightly knead mixture to blend thoroughly.
Form into finger shaped sausages about 3/4 inch (2 centimeters) thick and 4 inches (10 centimeters) long.
Cook slowly until well browned on a charcoal grill or under a broiler about 5 inches (13 centimeters) from the heat.
Turn sausages often as they cook.
They are done when brown on outside and slightly pink inside.
According to Yugoslavian tradition, these little sausages are served with coarsely chopped onion, tiny hot peppers, bread and a popular plum brandy called Slivovitz.
Lightly knead mixture to blend thoroughly.
Form into finger shaped sausages about 3/4 inch (2 centimeters) thick and 4 inches (10 centimeters) long.
Cook slowly until well browned on a charcoal grill or under a broiler about 5 inches (13 centimeters) from the heat.
Turn sausages often as they cook.
They are done when brown on outside and slightly pink inside.
According to Yugoslavian tradition, these little sausages are served with coarsely chopped onion, tiny hot peppers, bread and a popular plum brandy called Slivovitz.
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