Cevapcici (chevap-chi-chi) and Lepini
Pair with 2004 PB Hein Charobonno
On the streets of Serbia (or any country from the former Yugoslavia) you will find cevapcicis. Cevapcicis are little handmade sausages usually made from a mixture of lamb, veal, or beef. They are often served in a bread called lepini and served with a red pepper relish known as ajvar and pinjur in addition to a wonderfully buttery cheese knows as Kajmak. We have included a recipe for Cevapcici, but it's best if you can find a store that specializies in Balkan Food. We found one in Northern California called the Hamiliton Euromarket located in Campbell (785 W Hamilton Ave Campbell, CA 95008-0402 - (408) 866-7770).
The bold flavors of the cevapcici and pinjur pair very well with the spiciness of the Charbonno.
Enjoy!
Cevapcici:
INGREDIENTS (Nutrition)
- 1 1/2 pounds ground pork
- 1 pound lean ground beef
- 1/2 pound ground lamb
- 1 egg white
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
DIRECTIONS
- Preheat a grill for medium-low heat.
- In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick. (gest to prepare in the morning and cook in the evening so that flavors can blend).
- Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.
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