Cevapcici

This little uncased sausage not only packs some serious flavor but it’s also super easy to make. A perfect recipe for not only the beginner sausage maker but anyone who loves sausage!!

Follow basic sausage preparation practices when making this sausage.

1. Clean and sanitize all of your equipment before and after use.
2. Chill your meat to below 34f or 1c before grinding.
3. Before you mix your meat make sure you rechill to 34f or 1c, if you add any liquid make sure its ice
4. Mix the meat, liquid, and seasonings till the mince becomes very tacky.
5. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
6. Cook till you reach your desired internal temp.

Here are a few things you might find useful when making this sausage

• SavorYe Flavor Booster
• Ajvar Paste
• High Quality Natural Casings (AA Grade)
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

Print Recipe

5 from 4 votes

Cevapcici

a fresh skinless sausage from the Balkans

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 250 g lean beef
• 250 g pork shoulder
• 250 g lamb
• 250 g pork back fat
• 15 g salt
• 7 g savorye
• 2 g black pepper
• 2 g cayenne pepper
• 2 g smoked paprika
• 5.5 g baking soda
• 50 g sautéed onion diced small
• 25 g minced garlic
• 50 g water

Instructions

Prepare the meat and spices

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your chilled meat on 5mm or 6mm plate.
• Mix the chilled meat with the spices and the water till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• form small sausage links either by using your hands or the horn from your stuffing tube. What I like to do is simply put all the meat in the hopper of my stuffer and begin to crank down the handle. As the meat comes out I form 4 inch little links and separate the sausage (see video).
• Cook the sausage till you reach your desired internal temperature

Cooking a fresh sausage:

• GRILL METHOD | Bring the temperature of your pit to 300f (148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
• BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.