Cevapi
Do a test run with one, taste it, then adjust the salt.
Ingredients
- ⅔ lb Ground lamb
- ⅔ lb Ground pork
- ⅔ lb Ground beef
- 1, finely diced Onion
- 4 cloves, finely diced Garlic
- 1 tsp to start Salt
- 1 tbsp Smoked paprika
- 1 tbsp Fogato mediterranean meat blend
Steps
- Dice the onion and garlic and put them in a mixing bowl. Add 1 tsp salt and a spoonful of smoked paprika.
- Put on gloves and mix in equal parts lamb, pork and beef until the spices, onion and garlic are worked through.
- Test run: form one finger-length sausage. Heat a cast iron pan until hot and cook it about 2 minutes per side, until browned.
- Taste it and add more salt to the mix if it needs it.
- Form the rest into cevapi and cook them the same way, in batches, turning to brown every side.
Ground meat needs to reach 160°F inside. Thumb-thick cevapi usually need about 2 minutes on each of 3–4 sides, so cut the test one open to check. 2 lb of meat makes about 24.
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