Cevapcici Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| 1 Ib. ground lean pork | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 1 egg, slightly beaten | ||
| Garlic | 1 Clove (5gm), crushed | |
| 5 or 6 drops Tabasco | ||
| Marjoram | 1 Teaspoon | |
| 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.
Chef
