Meal Type: Dinner, Lunch
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 1.5 hours
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 1.5 hours
Prep: 1 hr
Cook: 10 mins
Yields: 4 servings
Inspired by my travels around Croatia, these skinless cevapcici 'sausages' are perfect on a SIBO diet. Flavoured with spices, they are cooked on the BBQ which imparts a lovely smoky flavour. The use of three different meats give them a unique texture. Use higher fat meat - it will keep the cevapcici succulent and tender.
Imperial
Metric
Ingredients
- 1 lb ground beef
- 10 oz ground lamb
- 10 oz ground pork
- 2 tsp ground black pepper
- 1.5 tsp salt
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp baking soda
- 1 egg white (optional)
Method
- Place all ingredients in a large bowl. Mix well with your hands, until the mixture is well combined and has softened.
- Taking a small handful at a time, roll the mixture into a small sausage shape. You can leave them like this or thread a metal skewer through the centre of them. Place on a lightly oiled plate and repeat until the mixture has been turned into sausages.
- Cover with clingfilm and refrigerate for an hour or until required. Refrigerating your cevapcici will help them to firm up.
To Cook
- Heat your BBQ grill or flat plate over medium heat. Add your cevapcici and cook until cooked through.
To Serve
- Cevapcici are delicious served with a Greek Style Salad and a dollop of smoked paprika mayonnaise. To make your own, follow our mayonnaise recipe here and stir through 1 teaspoon of smoked paprika at the end.
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Hi Rebecca. You made me very happy with this recipe. Cevapcici are originally a Bosnian meal, but we also make them often.
Greetings from Croatia,
Ivana
Hi Ivana
My Croatian friends first taught me about them, and when I visited Croatia I loved eating them there as well! I am so happy you like this recipe.
Kind regards
Rebecca