Cevapcici Aka Chevops (Yugoslavian Sausages) |
|
 |
Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 60 |
|
OH my, this brings back yummy memories. I dated a Cerb, way back when, and we ate these allot at festivals. I never got a recipe but found this one and put it in my gotta try file. I have used other recipes for the Frugal Gourmet and they were very good. I have yet to try these but in any case, let me know what you think. Never having made these, I will have at guess at the amount and timing. Source of Recipe : The Frugal Gourmet On Our Immigrant Ancestors Ingredients:
1 lb ground lamb |
1 lb ground veal |
1 lb ground pork |
1 large yellow onion, peeled and grated |
3 garlic cloves, peeled and crushed |
3 tablespoons hungarian paprika, hot or |
sweet paprika |
1 pinch cayenne |
2 tablespoons black pepper, freshly ground |
salt |
1 pinch nutmeg, freshly grated |
olive oil, for basting |
1 pint yogurt |
1/2 cucumber, peeled, grated and drained for 1 hour |
2 garlic cloves, peeled and crushed |
1/2 lemon, juice of |
salt, to taste |
white pepper, ground, to taste |
1 pinch cayenne pepper |
Directions:
1. Meat:.
2. Mix all the ingredients thoroughly, except the oil.
3. Roll the mixture into little cigars about 1 inch by 3 inches. Rub lightly with olive oil.
4. Grill or broil until done, turning while grilling. Approximately 3 -5 minutes per batch.
5. Serve with yogurt sauce (recipe follows).
6. Yogurt Sauce for dipping:.
7. Mix all the ingredients together and serve with Cevapcici as a dip.
|
|