Cevapcici with Herbs
These Balkan cevapcici, made with beef and pork, are seasoned with herbs and seared into tender little sausages.
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Servings: 3 servings
Ingredients
- 500 g meat ground meat, half beef and half pork, or ground lamb, some of which is to be incorporated into the mixture
- 1 egg
- 1 dash extra virgin olive oil
- 4 cloves garlic
- 2 handfuls fresh parsley
- 1 tablespoon paprika smoked if desired
- 2 teaspoons dried oregano or fresh
- 1 teaspoon dried rosemary or fresh
- pinch black pepper
- 1 pinch salt (Celtic sea salt)
- Butter from grass-fed cows, for cooking, or avocado, mild olive, or high-oleic sunflower oil
Variation
- 0.5 red onion very finely chopped
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 2 teaspoons chili flakes
Procédé
- Finely crush the garlic using a garlic press. Place all the ingredients in a mixing bowl and knead the ground meat mixture.500 g meat, 1 egg, 1 dash extra virgin olive oil, 4 cloves garlic, 2 handfuls fresh parsley, 1 tablespoon paprika, 2 teaspoons dried oregano, 1 teaspoon dried rosemary, pinch black pepper, 1 pinch salt (Celtic sea salt), 0.5 red onion, 1 teaspoon ground coriander seeds, 1 teaspoon ground cumin seeds, 2 teaspoons chili flakes
- Shape into portions (rough balls) weighing between 60 and 70 grams. Allow two for smaller appetites and three for bigger appetites. Let the ground meat mixture rest for a while. Cover and refrigerate.
- Shape each ball into a small, firm log.
- Heat the frying pan. Add oil or butter (I often use both). Place the little sausages in the pan. Avoid moving them around too much. Wait just under a minute before turning them over and cooking the other side. Repeat twice more so that all sides are seared.Butter
- Reduce the heat and cook through for about 10 to 15 minutes.
Notes
Equipment: grill or frying pan, refrigerator, mixing bowl, garlic press, small knife.
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