Made with both lamb and beef mince, these skinless sausages are perfect hot off the grill, with some capsicum relish, chopped onion and lepinja, fresh bread that toasted on the grill over the top of these cevapi.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the meat, garlic, onion, Vegeta, paprika, bicarbonate soda and salt & pepper in a bowl and mix using your hands.
2. Roll the mince into finger-length cylinders, about 1.5cm thick, then flatten out all 4 sides. Place them on a plate, cover with glad wrap and place in the fridge for 30 minutes. The longer you leave in the fridge, up to 2 hours prior to grilling, the easier to the grill they will be.
3. Preheat and grease your grill/BBQ. You can also pan-fry or go all out and charcoal, which in my opinion, is the best way to have these cooked.
4. Grill the cevapi over medium-high heat until well browned, rotating each side consistently, about 2-3 minutes each side, so about 8-9 minutes in total.
• Lepinja is a Balkan bread that is available at select bakeries and grocers. If unavailable, you can serve the cevapi with Turkish bread or a flatbread of choice.