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Smoked Cevapcici

post #1 of 13
Thread Starter 
My friend Boris introduced me to a tasty morsel that he called Cevapcici. He is of Serbian heritage and his family recipe of these little sausage like meat mixture of beef, lamb and pork is simply awesome.

He usually grills them and they are served on a flat bread with onions and kajmak, which is like a lighter flavored cream cheese spread.

I made an attempt at making them a while back and they turned out pretty good. Of course his were a little better. His recipe is passed down through generations as a little of this and a pinch of that, so I was guessing at the measurements for mine.

Anyways, I froze a dozen or so and am thawing them out to smoke them tomorrow just to see how they turn out.

I figure if they are good grilled they would be even better smoked!

Has anyone else tried Cevapcici? Smoked?
post #2 of 13
I have never heard of it but I would llike to see and hear more about it. For I really like to try new stuff and I'm not to scared to try something new and off the wall.
post #3 of 13
Thread Starter 
This is pretty close:

http://allrecipes.com/recipe/serbian...ci/detail.aspx

Minus the egg, the baking soda, and the cayenne pepper. Add a little onion powder and another clove of garlic. Although the cayenne pepper might be good.
post #4 of 13
Thread Starter 
another version, again pretty close:

http://easteuropeanfood.about.com/od.../cevapcici.htm


I would add some garlic.

Again, I am not an expert on this stuff, but it is a tasty treat if done right.


I am sure it will be good on the smoker.
post #5 of 13
Are you going to put them in some type of casings? The recipe looks good. Will put them in my todo list...thanks
post #6 of 13
Thread Starter 
no they are uncased
post #7 of 13
Never heard of them but they sound like something to look into. Thanks for the tip! PDT_Armataz_01_34.gif
post #8 of 13
I had some for supper last night, and funny thing is I was thinking about trying to smoke 'em next time.
post #9 of 13
Thread Starter 
Would you mind sharing your recipe? I have made some but they were using the best guess method, based on my friend's verbal recipe and what I found on the internet. They were pretty good, but not quite perfect.
post #10 of 13
How do you pronounce it?
post #11 of 13
Thread Starter 
Che-vap-chi-chi, or something close to that! LOL
post #12 of 13
That's about right.

They're also called Chevapi as well.

Hannibal, I don't have a recipe, I usually just buy them from a local guy. 23 bucks for around 100 pieces. He's been making them for years. Pretty well has the market cornered in my area. They're basically a blend of beef, pork & veal, with his own spice mix.

I wouldn't worry too much about a recipe. They're basically a small skinless sausage. Even back in Croatia, Bosnia or Serbia there are probably so many variations that you could never get a standard recipe.
post #13 of 13
Thread Starter 
Quote:
Originally Posted by AK1 View Post

That's about right.

They're also called Chevapi as well.

Hannibal, I don't have a recipe, I usually just buy them from a local guy. 23 bucks for around 100 pieces. He's been making them for years. Pretty well has the market cornered in my area. They're basically a blend of beef, pork & veal, with his own spice mix.

I wouldn't worry too much about a recipe. They're basically a small skinless sausage. Even back in Croatia, Bosnia or Serbia there are probably so many variations that you could never get a standard recipe.

 



That's what I have found too. Seems like families have their own variation.

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