CEVAPCICI – SKINLESS SAUSAGES
One of the many part-time jobs I had after leaving school was at a Balkan restaurant in Darlinghurst. The Balkan countries are known for their flavoursome grilled and roasted meats and the word Cevapcici has stayed with me ever since.
There are many versions of these Cevapi or Cevapcici - Skinless Sausages made throughout the Balkan countries although, since my only connection to these culinary traditions comes from the long-gone waitressing days, there’s no particular claim to authenticity here.
What this recipe does promise, though, is very tasty meat, lots of flavour and super-simple preparation.
And please don’t forget the yogurt sauce. Like many traditional dishes or combinations, these things have come together through time for good reason.
Add a couple of salads, and there’s dinner.
Or, when we can safely head outside again, find yourself a lovely picnic spot in the sunshine with family or friends.
Take some gluten-free wraps, add sausages, yogurt sauce and some tomato and onion salad. Roll up and eat, and with any luck the juices will dribble down your chin.
Now that’s something to look forward to.
Jan
CEVAPCICI – SKINLESS SAUSAGES
Makes around 25
500 gm minced beef
500 gm minced pork
4 cloves garlic, minced
1 large onion, grated
1 tablespoon dried oregano
1 tablespoon dried mint
1 tablespoon smoky paprika
1 tablespoon mild paprika
Pinch of cayenne pepper
1½ teaspoons sea salt
1 teaspoon black pepper, ground
1 teaspoon bicarb soda
2 tablespoons olive oil, or more if needed
Add all ingredients except oil to a large bowl. Knead together well by hand until the mixture is sticky and the texture uniform. Roll into sausages, 5cm long and 2cm thick. Cover and refrigerate for at least 2 hours but preferably overnight.
(If you’ve made more than you need, they’ll freeze well, uncooked, for another time.)
Heat a thin layer of oil in a large frypan to medium hot and cook the sausages for a few minutes on each side, rolling them around to cook evenly all over.
Serve with yogurt sauce.
Yoghurt Sauce
4 medium Lebanese cucumbers, peeled, sliced into thin rounds
500 gm plain Greek yoghurt
2 cloves garlic, minced
2 tablespoons dried mint
2 tablespoons fresh mint, finely chopped
4 tablespoons lemon juice
1 teaspoon sea salt
Pinch cayenne pepper
Mix all ingredients in a medium bowl and check seasoning.
Refrigerate for at least 30 minutes and serve cold.