Lately I have been trying my hand at making sausage. A few weeks back I helped my Kume make sausage from some fresh, free pork he had. So this past Saturday myself, Kume, and a close friend (who happens to be a butcher’s kid) got together to make cevapcici. I wrote an entry about the first go round called “2010 a sausage odyssey”, (check it out here https://promajaneck.wordpress.com/2010/02/15/2010-a-sausage-odyssey/ )
Cevapcici is a type of sausage that the Serbs like. It is made from lamb, pork, and beef, garlic, paprika and some other spices, and it has no casing. It is held together by either egg or bread crumbs. Making them is really easy, really, all you need to do is put the few ingredients in a bowl, mix it by hand, and mold the links by rolling them, kind of like a kid with play dough. The trick/secret is in finding the right combination of ingredients. There are recipes written for cevapi, but they are merely a suggestion. I have been told that several times in the last week or so. It seems that everyone has a recipe or an opinion on the best way to make cevapi.
All in all I think I got a good start, but there is a long way to go. Finding the right balance of meat and spice will take a long time. Kume told me that he knows people who have been trying for 15 years. I’ll keep at it though because when I get, I got it. The Serbs I know are very particular about their cevapi and are never short on advice on how to improve the recipe, which is good. I already have been given some good tips from the pros out there. The next time will be better.