Cevapcici

After having some good cevapcici at a local place, we decided that they would be something good to add to the repertoire. So I tracked down a likely sounding recipe at serious eats and away we went.

Aside from quantity, I followed the recipe pretty closely: 300g lamb, 300g beef, grated onion, garlic, baking soda, etc. After forming the cevapcici (38-40g each seemed the right size) I let them sit for a few hours before cooking.

Instead of firing up the grill, I cooked the sausages in the grill pan. I'm sure the grill would have been better, but these turned out excellently as is. Will certainly need to add these to the regular list.

Next logical step: making ajvar ourselves too, but that's for another time. :-)