RECIPE MAGIC!

ĆEVAPI ANYTIME SAUSAGES

Part meatball, part burger, part sausage, these hand-shaped little links take the best from all three. Ćevapi (che-VAH-pee) are one of the defining dishes of Southeast Europe, with Sarajevo as their most famous home. They are shaped long and slim so they cook evenly and pick up more browned surface in the pan. That gives you a tighter, juicier bite than a burger, more sear in every mouthful and a springy, bouncy sausage texture—with no casings! Serve with Tzatziki Sauce and our sweet Pickled Onion recipes. Don't have time, Greek yogurt or sour cream and a simple onion dice work beautifully, too. 

INGREDIENTS:

  • 1 lb/500g lean ground beef (or use 1/2 ground pork substitute for beef)
  • 1 tbsp Garlic EVOO (in the mix)
  • 1 tbsp Garlic EVOO (for cooking)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp cold water
  • 1 tsp sweet paprika
  • 1/2 tsp black pepper
  • 3/4 cup Greek yogurt
  • 1 tbsp Lemon White Balsamic
  • 1 tbsp EVOO
  • Pinch salt
  • 1 small onion, very finely chopped
  • Warm flatbread or pita
  • OPTIONAL (Pictured): Use Pickled Onion Recipe as substitute for chopped)

DIRECTIONS:
In a bowl, combine the beef, 1 tbsp Garlic EVOO, garlic, salt, paprika, pepper, baking soda, and water. Unlike meatballs, where you mix just enough to keep them tender, here you mix firmly for a full 60 to 90 seconds, pressing and folding until the mixture turns sticky and holds together as one mass. It should no longer look loose or crumbly. This is what gives them their sausage-like texture and keeps them juicy without a casing. Cover and rest in the fridge for 30 minutes.

Lightly wet your hands with water. Form into even, straight sausages, about ¾ to 1 inch thick and 2½ to 3 inches long. Keep them smooth and uniform. You should have 8 to 10 pieces. If cracks form or the mixture breaks, return to the bowl and mix again until cohesive.

Heat a heavy pan over medium-high. Add 1 tbsp Garlic EVOO. Place the sausages in the pan with space between each piece. Do not move them for the first 2 to 3 minutes. They must develop a deep brown crust before turning.

Turn and continue cooking, rotating to brown all sides, for a total of 6 to 8 minutes. Adjust heat slightly if they brown too fast before cooking through. The exterior should be well coloured; the interior should remain juicy.

In a small bowl, combine the yogurt, Lemon White Balsamic, EVOO, and salt. Stir until smooth and slightly loose.

Warm the bread. Spoon in the sausages, add chopped onion, and a dollop of yogurt sauce. Finish with a light drizzle of EVOO.

Also works on a hot grill, turning to brown evenly until cooked through and lightly charred.