Balkan Sausages - Cevapi

A paprika sausage with both pork and beef - Perfect

Prep Time 10

Cook Time 10

Total Time 20

Servings Sausages

Add the pork and beef to a large mixing bowl.
450 g pork mince, 750 g beef mince
Add the minced garlic, paprika and bicarbonate of soda and season with a pinch of salt and pepper.
4 cloves garlic, 1 tsp smoked paprika, 2 tsp bicarbonate of soda
Crack the egg into the bowl and using a spatula/ spoon or best of all your hands mix the contents until thoroughly combined. Should you need to thin the mixture a little, add a little of the water at a time so you have a mouldable texture. Note: you want your sausages to hold their shape so don’t make it runny.
1 large eggs, 100 ml sparkling water
When your happy with the texture, divide the mixture into 12 equal portions and roll each one into a sausage shape about an inch thick.
Place the cevapi sausages onto the prepared baking tray, cover with plastic wrap/clingfilm and store in the fridge until needed.
Turn on the hob to a high heat and preheat a griddle pan. When hot, add the cevapi and cook for about 10 minutes or until they are cooked through.
Serve with flat bread/naans/pittas with sour cream and sliced scallions etc for an amazing flavour combination.