In our house, we are a bit of a medley of nations and we eat many items that are influenced by heritage. Enter the chevap – 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.
The chevap - a blend of pork, beef, and spices. In this case, we only used pork and spices.
- 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
- In a large bowl, combine all of the ingredients. Mix very well.
- Using an ice cream scoop - scoop out portions of the meat mixture onto a cookie sheet.
- Form into finger length sausage shapes and arrange on a cookie sheet.
- Cover with plastic wrap and thoroughly chill overnight until firm.
- Preheat your grill to medium high heat.
- Lightly oil the grill.
- Grill each side for 10-15 minutes or until the internal temperature is 160F.
- Serve with aiolis, bbq sauces or other dipping sauces.
- These freeze extremely well once grilled.