These traditional Croatian, skinless sausages are a knockout grilled over a charcoal fire. They are usually served with a relish called Ayvar, which is a mix of grilled capsicums, eggplant, garlic and seasoning, and with chopped red onions. Available all over the former Yugoslavia too, their recipes are closely guarded, and hard to get at ! This recipe is very close to what I think is the original, easy to make and will walk out the door, so I urge you to try them, and make enough to avoid inevitable requests for more........ CEVAPCICI 250g Lamb 500g Chuck steak 250g Pork leg 4 Garlic cloves crushed 5g Salt 5g Baking Soda 10g Cracked black pepper 1.5g Hot Paprika 1 Beaten egg white Method Grind meats through fine plate, add all ingredients, mix very well, and overnight in the fridge. If you already have the sausage filler set up, extrude through 15mm tube. I was too lazy to set up my 7kg stuffer for a small quantity, so used a disposable plastic piping bag. Cut to length, usually short, about thumb length, and grill, turning frequently. Nice to see grill marks on them. The ingredients, meats, spices mix and egg white Extruded using piping bag It was raining cats and dogs this day, so stove top grilled........ much better over charcoal The final product, very tasty ! Served here with home made BBQ sauce. Thanks for looking !