Beerocd, care to share your cevapcici recipe?
Well, I told you guys I'm not much for following directions
Serbian food is very simple. No plethora of spices like you guys are used to.
1lb beef 1lb pork 1lb lamb (I think the lamb is what makes em juicy)
1-2 tsp cayenne, 2 tsp black pepper, 2 tblsp salt, 2 tsp paprika
about 4-6 cloves of garlic (the whole thing would be OK too)
From there, you can dice onions into the mix (adds moisture), add parsley(I think for looks), add baking powder (it will actually "fluff" a little), sub in veal for the beef, just use two meats, use just beef, add marjoram for a Greeky gyro taste. Vegeta gets tossed in every once in a while.
Instead of making individual sausages by hand, I flatten it all out on a cookie sheet that I don't care about much - and then cut rows and columns in the meat. So you pull them out an just shape them a little to make em round. Maybe like your thumb or a cheap hotdog thickness. It should be thick enough for the center to not dry out, but you want to kinda crust the outside while you are frying em.
Best way to cook is on a cast iron pan, med-high heat and just shake the pan to move em around. They shrink too much if you grill em. Not sure about how that phenomenon works - but it's true. I'll usually sprinkle a garlic salt on em as they're hitting the hot pan. You want it crusty brown all around.
Ideally you serve 7-10 cevaps, with some raw onions, a hunk of feta cheese, some type of salad, and some bread.
(Authentic? probably just 50/50 mix of pork and beef and leave out the cayenne)I kinda jumped all over in this post with "oh yeah" adding stuff in. I think it's readable.