CHEF JOSKO
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Cevapcici (Croatian Sausage)
• 1 lbs. Ground Lamb
• 1 lbs. Ground Veal
• 1 lbs. Ground Pork
• 3 tbsp Hungarian Paprika, or (3 tbsp sweet paprika with dash of cayenne)
• 3 tbsp Freshly ground black pepper
• 1 Large onion, peeled and grated (minced very fine in food processor)
• 3 Cloves of garlic, minced fine
• 1 tsp Salt to taste
• Pinch Freshly grated nutmeg
• 3 tbsp Olive oil for basting
Directions:
Mix all the ingredients, except the oil, thoroughly. Cover and place in the
refrigerator for a minimum of two hours, overnight is best. Remove from
refrigerator, mix thoroughly again and roll the mixture into little “fingers”
about 1 inch by 3 inches. [Makes about 18-20 Sausages] Rub lightly with
olive oil and grill or broil until done. They are best on the barbecue.
Tzatziki Sauce:
• 2 pints Plain Yogurt
• 2 Cucumbers, peeled, grated and drained (salt to release liquid)
• 4 Cloves of Garlic, (minced fine)
• 1 Lemon Juiced
• Pinch of cayenne pepper
• Add Salt and ground white pepper to taste
• Pinch Fresh Dill, finely chopped (add last to taste)
Directions:
Mix all the ingredients together and serve with Cevapcici as a dip.
Alternatively, they can be served another traditional way on a bed of chopped
onion and side of Pogaca (flat bread like Focaccia) or in Pita bread with
chopped onion and Tzatziki Sauce as condiments.
<Hungarian Paprika
Ajvar is an excellent
Hot relish condiment to use >
• 1 lbs. Ground Lamb
• 1 lbs. Ground Veal
• 1 lbs. Ground Pork
• 3 tbsp Hungarian Paprika, or (3 tbsp sweet paprika with dash of cayenne)
• 3 tbsp Freshly ground black pepper
• 1 Large onion, peeled and grated (minced very fine in food processor)
• 3 Cloves of garlic, minced fine
• 1 tsp Salt to taste
• Pinch Freshly grated nutmeg
• 3 tbsp Olive oil for basting
Directions:
Mix all the ingredients, except the oil, thoroughly. Cover and place in the
refrigerator for a minimum of two hours, overnight is best. Remove from
refrigerator, mix thoroughly again and roll the mixture into little “fingers”
about 1 inch by 3 inches. [Makes about 18-20 Sausages] Rub lightly with
olive oil and grill or broil until done. They are best on the barbecue.
Tzatziki Sauce:
• 2 pints Plain Yogurt
• 2 Cucumbers, peeled, grated and drained (salt to release liquid)
• 4 Cloves of Garlic, (minced fine)
• 1 Lemon Juiced
• Pinch of cayenne pepper
• Add Salt and ground white pepper to taste
• Pinch Fresh Dill, finely chopped (add last to taste)
Directions:
Mix all the ingredients together and serve with Cevapcici as a dip.
Alternatively, they can be served another traditional way on a bed of chopped
onion and side of Pogaca (flat bread like Focaccia) or in Pita bread with
chopped onion and Tzatziki Sauce as condiments.
<Hungarian Paprika
Ajvar is an excellent
Hot relish condiment to use >
| Great Eats for Tailgating |
| Cevapcici |
