Yugoslavian Sausage

BlueSmoke

Made a batch of "cevapcici" last evening, and set it in the fridge for the flavors to blend till lunch today. It's a mix of 2 pounds lamb to 1 pound fatty pork, with onion, garlic, mint, black papper, and paprika. It's been 3 hours since lunch, and I'm still going "hmmmmmm!"
I'll be glad to share the recipe if anybody's interested, and in the meantime would love to know how to pronounce the name.
Ken

Unknown

BlueSmoke,[p]In my family we have a variation of this that includes veal that we understand was phonetically Kebobcheeca (Macidonian). We never found it written down, as the receipe was passed down in story only and we call them "Kebobs". I found "Cevapcici" in "The Barbecue Bible" on page 209. [p]"Cevapcici (pronounced "che-VAP-chee-chee") are one of the many grilled gournd meat paties popular in the Balkans; compare them with the metitei (Romanian Pork and Lamb Sausages) and Kufteh (Bulgarian Burgers) in the chapter. This version calls for an equal amount of beef, veal and pork, but cevapcici are also made with just lamb or any combination of these meats..."[p]This is a great book and we especially enjoyed this chapter on sausages from the Balkans. They are indeed easy to make and as the book says "The resulting flavor is so richly complex it tastes like a hamburger that's gone to finishing school." [p]Hope the above helps... ChuckE

djm5x9

ChuckE:[p]Are you familiar with the Greek sausage Loukanika? It traditionally incorporates beef, pork, garlic, cinnamon, allspice, orange zest, ground black pepper, whole pepper corns, wine and lemon juice. The Old Ladies all make it differently, but the ingredients seem to be the same.[p]Just curious if this style of sausage is common in the northern portion of Macedonia.

djm5x9

BlueSmoke:[p]The Greeks make a similar item they refer to as a meatball called Keftaidakia. The ingredients are similar: The meat can be a combination of lamb, beef and pork or whatever is handy; onion, garlic, oregano, mint, egg and bread for binder, flour, olive oil, and butter. They are served as appetizers or a meal. The best is when they are grilled.
[/b]

Unknown

djm5x9,[p]I am the second generation in America and I am afraid I don't know as much about Macedonia as I should. Most of my knowledge comes from eating my Grandparents food every Sunday. In the BBQ Bible the only thing that has cinnamon is the Kofta's on page 220. It does not have the lemon, zest or wine. Your ingredients sound wonderful. I believe that my family receipe is a variation of the Bulgarian Burgers on page 207 called "Kebache" and relies on the three meats and is heavy on the cumin with onion, garlic, etc. but definately has the baking soda (and/or soda water)as what I think is the secret ingredient! [p]It appears from this great book that as you move in the region or from family to family the basics remain the same, but the cumin gets replaced or joined by cinnamon, cloves, paprika, and mint with the meats. [p]How much wine, zest and lemon juice is added in your version? It sounds like a fun variation.

djm5x9

ChuckE:[p]The recipe I have is as follows:[p]One pound meat (lamb, pork, beef) ground and mixed for your taste.
One finely grated onion
Two or three crushed garlic cloves
Salt & pepper to taste
Oregano to taste
Mint to taste - a little can go a long way
One slice of white bread
One half cup dry wine
One egg
Flour
Olive oil
Butter[p]Remove any crust from the bread and mix everything together well. Knead into 1" balls, dust with flour and saute in a half/half mix of butter and olive oil. When well browned, remove from pan and keep warm till served.[p]I make the balls larger and oblong in shape, skip the pan and brush with a little olive oil and grill. It is not a true sausage and I have never stuffed it, but it does have a sausage like quality to it. Let me know what you think if you try it.[/b]

djm5x9

Well . . . The formatting did not work out just right, but hopefully you can interpret what I mean . . .

Unknown

djm5x9,[p]Thanks. That sounds great. As I understand it, most of these receipes are made just as you said, in a sausage shape. We also do it directly on the grill. As proof that Darwin was not completely correct, the men in the family cooked the kebobs over a very hot fire only using their hands to place and turn the kebobs as they cook! :-) I have to admit that when I make them I have tongs handy but refuse to use them as a test of will and in fear that my father and grandfather may reach down from the heavens and slap me silly! ChuckE

BlueSmoke

ChuckE,
It does indeed help. Thanks! (I hate to make or eat something I don't know how to pronounce.)
Thanks, too, for the book recommendation. And to both you and djm5x9 for "letting me eavesdrop" - so many sausages, so little time...[p]Ken

BlueSmoke

ChuckE,
Help! I've got Steve Raichlen's "Barbecue Bible; Sauces, Rubs & Marinades, Bastes, Butters & Glazes." Nothing about cevapchici. Who's the author of "your" Barbecue Bible? (ISBN number would be even more helpful.)
Thanks,
Ken

Unknown

BlueSmoke,[p]"The Barbecue Bible" by Steven Raichlen. ISBN 0-7611-1317-7. Workman Publishing, New York. 1998. I am not an expert by any means, but I enjoy this book because it has BBQ recipes from many parts of the world. ChuckE

BlueSmoke

ChuckE,
Thanks! I'm glad I had the foresight to ask for the ISBN... my Raichlen Barbecue Bible is a whole different one. Like you, I enjoy anybody's and everybody's barbecue.[p]Ken