These easy-to-make, Southeast European, case-less sausages burst with flavor. This is our low-carb version served with kaymak (clotted cream) and the obligatory ajvar relish (a vibrant bell-pepper eggplant dip) on a bed of leafy greens.
- 55 ml sparkling water 2⁄3 tsp baking soda
- 11⁄3 tsp paprika powder or smoked paprika powder (or mix)
- 1 tsp salt
- 1⁄3 tsp ground black pepper
- 300 g ground beef
- 300 g ground pork or ground lamb
- 11⁄3 garlic cloves, minced
- 1⁄3 (37 g) yellow onion, shredded
- 2⁄3 tbsp olive oil
- 95 g (100 ml) cream cheese 11⁄3 tbsp butter, softened
- 55 ml sour cream
- salt to taste
- 80 ml ajvar relish
- 475 ml (110 g) leafy greens
- 2⁄3 lemon, cut into wedges (optional)
- Mix the sparkling water together with the baking soda (these ingredients tenderize the meat), paprika, salt, and pepper in a big bowl.
- Add the ground meat, garlic, and onion. Mix until combined. Cover the bowl and refrigerate for at least 30 minutes, or even overnight, to let the flavors develop.
- Roll the meat mixture into four sausages per serving, about 3 x 1″ (8 x 2.5 cm) each, using wet hands.
- Grill, or heat up a large frying pan with olive oil, and fry the cevapcici for a couple of minutes until they are cooked all the way through and have a nice browned exterior.
- Mix the ingredients for the kaymak in a bowl and set aside.
- Serve the cevapcici on a bed of leafy greens, with the kaymak cream, ajvar, and lemon wedges (optional).
If you prefer grilling your cevapcici
Be sure to brush them with olive oil before putting them on the grill.
What is kaymak?
Kaymak is a full fat dairy product that is common in Central Asia and the Balkans.