Serbian Chevapi are small, finger-sized sausages made from a blend of beef and pork, seasoned with garlic, paprika and drops of sparkling water for tenderness.
Serbian Chevapi are small, finger-sized sausages made from a blend of beef and pork, seasoned with garlic, paprika and drops of sparkling water for tenderness.
Heat your grill or grill pan to medium-high heat.
In a large mixing bowl, combine ground beef and ground pork. Add finely chopped onion, minced garlic, paprika, salt and black pepper. Stir in the baking soda and sparkling water to help create a light, tender texture.
Knead the mixture with your hands for a few minutes until the ingredients are completely combined and the mixture becomes smooth and slightly sticky. This helps the chevapi hold its shape during baking.
Take small portions of the mixture and shape them into finger-sized sausages, about 2–3 inches in length and 1 inch in thickness. Repeat until all the mixture is used up.
Brush the grill grates lightly with oil to prevent sticking.
Place the chevapi on the hot grill. Grill for 4–5 minutes on each side, rotating occasionally, until they develop a golden-brown crust and are cooked. Avoid pressing down on the chevapi to keep them juicy.
Transfer the grilled chevapi to a serving platter. Traditionally, they’re served with fresh flatbread, chopped onions and sour cream or ajvar (a red pepper spread).
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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