Cevapi Sausages

Name: Cevapi Sausages
Yield: 3
Cuisine: Croata
Ingredients: 1 Onion; 4 cloves Garlic; 1 teaspoon Pepper; 1 teaspoon Salt; 0.75 teaspoons Baking Powder; 250 g Ground Pork; 1 tablespoon Paprika; 3 tablespoons Water; 500 g Ground Beef; 3 tablespoons Parsley; 2 tablespoons Breadcrumbs; 1 Vegetable Stock Cube

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein30 %47 g
Carbs8 %12 g
Fat62 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	636 kcal	189 kcal
Protein	47 g	13.9 g
Carbs	12 g	3.6 g
Fat	43 g	12.8 g

One serving is about 337 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Croatian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Croatian

Ingredients

1 Onion
4 cloves Garlic
1 teaspoon Pepper
1 teaspoon Salt
0.75 teaspoons Baking Powder
250 g Ground Pork
1 tablespoon Paprika
3 tablespoons Water
500 g Ground Beef
3 tablespoons Parsley (chopped)
2 tablespoons Breadcrumbs
1 Vegetable Stock Cube

Instructions

Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.
Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.
Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.