Wednesday, August 22, 2007

Cevapcici

My dad was in the army and he was stationed in Germany, so of course the whole family was there too. One of the great things about that was the travel opportunities we had. My dad got a whole month off every year and we took full advantage of that. We were able to go to a lot of places that most Americans only see now on the Travel Channel.

Most of the time we were camping in tents, which saved a lot of money. We had some great adventures during those times, not the least of which was sampling the local cuisine.

This is one of my favorite recipes from Yugoslavia. It is called cevapcici (che vop chee chee) and basically it's kind of like a spicy little sausage.

The ingredients are: 1 pound of ground beef; 1/2 pound of ground lamb; 1/2 pound of ground pork; 4 - 7 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons ground black pepper; 1+ teaspoon cayenne pepper; 1 beaten egg white.


Mix all the ingredients together and form into "thumb sized" sausages.


Grill until done. You can put them over an open grill too.


Here we have a nice, simple meal of cevapcici served with a dipping sauce of blue cheese dressing, and brown sugar carrots. Any good aoli or similar type sauce would be good.


See how easy that was? Now just wait til you taste it!

3 comments:

Anonymous said...

Yummm! What memories! Even though 15 years old at the time, I remember excellent Yugoslavian/Croation liquers Slwibowitz(plum) and/or Kruskovac (pear) complementing the dinner(s). That was many years ago, Tina, and I haven't tasted the liquers or the Cevapcici since, but the memories were brought to life via your Blog! Thanks for the memories.

Your sister in Tucson

mt said...

Oh, yeah! Those little thingies are GOOD.

Anonymous said...

Shljivovitz is Serbian, not Croatian.