Cevapi Eastern European Sausage

Danielle Dimovski

Danielle Dimovski

"DivaQ"
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Cevapi Eastern European Sausage
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

In our house, we are a bit of a medley of nations and we eat many items that are influenced by heritage. Enter the cevapi – a skinless sausage that is blend of pork, beef, and spices. In this case, we only used pork and spices.

The first time I had these sausage bites, I was at my in-laws’ home. My father-in-law doesn’t let anyone do any grilling (except him). While they purchased their chevaps (Cevapcici), I have been playing with the recipe to make a version of my own. There are many types all over Eastern Europe.

We have tried many versions, and even my husband makes his own much spicier version using cayenne & hot peppers. Since they are a caseless sausage, they are super-easy to make.  The baking soda really gives these sausages a tender texture so take care when flipping them on the grill.  These are a perfect party food and you can grill them in advance and freeze.

Cevapi Eastern European Sausage

Chevaps (caseless sausages)

Rating: 41

Prep Time: 24 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 24 hours, 60 minutes

Yield: 46 Chevaps

Serving Size: 2-3 per person

Calories per serving: -

Fat per serving: -

Chevaps (caseless sausages)

The chevap - a blend of pork, beef, and spices. In this case, we only used pork and spices.

Ingredients

  • 10 lbs ground pork
  • 2 cups Italian seasoned bread crumbs
  • 1 1/2 cups ajvar (red pepper spread)
  • 1 medium onion finely minced
  • 2 eggs
  • 3 tablespoons finely minced garlic
  • 3 tablespoons baking soda
  • 2 tablespoons dried parsley
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons finely ground black pepper
  • 1 1/2 tablespoons paprika
  • 1 1/2 dried ground porcini mushrooms
  • 1 teaspoon finely ground allspice

Instructions

  1. In a large bowl, combine all of the ingredients. Mix very well.
  2. Using an ice cream scoop - scoop out portions of the meat mixture onto a cookie sheet.
  3. Form into finger length sausage shapes and arrange on a cookie sheet.
  4. Cover with plastic wrap and thoroughly chill overnight until firm.
  5. Preheat your grill to medium high heat.
  6. Lightly oil the grill.
  7. Grill each side for 10-15 minutes or until the internal temperature is 160F.
  8. Serve with aiolis, bbq sauces or other dipping sauces.
  9. These freeze extremely well once grilled.
http://www.charbroil.com/community/cevapi-eastern-european-sausage/

3 thoughts on “Cevapi Eastern European Sausage

  1. Best food ever! When I was in Slovenia (former Yugoslavia) I saw them make this using a tube and funnel. Just push the meat in and nice sausauge-sized Chevapchichi comes out 😀

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