Instruction

• Place the ground meat in a bowl
• Chop the onion very finely and grate the garlic cloves
• Add to the bowl
• Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper
• Mix well with the hand mixer fitted with the dough hooks
• Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator
• Take portions of the meat mixture, about 50-55 g/ 1
• 9 oz/ ¼ cup portions, and form the cevapi
• The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long
• I had 18 sausages
• The recipe can be easily doubled
• Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through
• I checked by cutting one in the middle and then grilling the following batches for the same period of time
• Serve hot as suggested above
• The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through
• Check one, if it is not hot enough, give the sausages a few more minutes