Makes about 16 finger sausages
Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired!
Although this recipe contains pork, you may also make it with equal parts lamb and beef.
NOTE: Pljeskavice (pronounced PLYEH-skah-vee-tseh) are made the same way, but you add finely diced onion & green pepper to the mixture. Then form them into little patties, about 3″ diameter. Serve the same way.
UPDATE: A reader sent in the following comment, which may be useful to you in your stovetop travels:
In Bosnia they are not made with pork. It is good to mix the meats, but pork is not used because of the high percentage of Muslim population in the country. Part of the country might use it, but again their most famous chevapi maker would definitely not use it. I’d also suggest to try it with some coleslaw …not traditional, but it is very good. (Ali)
1/3 lb ground beef (80/20 or 85/15)
1/3 lb ground lamb
1/3 lb ground pork (or more beef or lamb)
2 slices day-old white bread, cut off crust, soak in water, squeeze out excess water
2 cloves garlic, crushed
1 oz slab bacon, frozen and grated
1/2 Tbsp. baking powder
1/4 c up seltzer water
1/2 tsp. ground black pepper
1/2 tsp. paprika
parsley, finely minced
1. Soak bread in water, then squeeze dry.
2. Combine meats in a medium bowl with garlic, bacon, baking powder, seltzer water, salt, black pepper, paprika, and parsley.
3. Mix well, making sure all ingredients are evenly dispersed.
4. Shape into 16 sausages, about the size of a thumb.
5. Grill over medium heat until browned and cooked through.
6. Serve hot with white onion and shopska salata.