Composition / ingredients
Step-by-step cooking
Step 1:
How to make chevapchichi sausages in a frying pan? Prepare all the necessary products according to the list. In the recipe, you can use purchased minced meat, but it is better to cook it yourself. Chevapchichi can be made from beef, as well as from mixed minced meat, for example beef plus pork, etc. Twist the meat in a meat grinder twice.
Step 2:
Next there are two ways to prepare the stuffing. First: pass the onion through a meat grinder, and the garlic through a garlic press. Add all the spices, salt, egg and soda to the meat. Knead everything thoroughly. Second: cut the onion and garlic in portions, send it to the minced meat.
Step 3:
Place the minced meat in a blender bowl, add egg, spices, salt and soda.
Step 4:
Twist the whole mass, then transfer it to the cup.
Step 5:
Knead the minced meat thoroughly or beat it against the bottom of the bowl so that it becomes homogeneous. Cover with a plastic bag or plastic wrap and put in the refrigerator for at least an hour or two.
Step 6:
Scoop the finished minced meat with a tablespoon and form thin sausages with moistened hands. Make a diameter of 1.5-2 cm, and a length of about 10 cm.
Step 7:
Heat refined vegetable oil in a frying pan with a thick bottom. Send the sausages to fry.
Step 8:
Periodically turning over, bring the chevapchichi to readiness. Put the finished sausages on paper napkins to remove excess oil.
Step 9:
Serve hot.
In different regions of Southeastern Europe and the Balkan countries, chevapchichi is prepared in different ways. For example, in Bosnia, sausages are short and thick and are prepared from ground beef, Serbian chevapchichi are made from beef, lamb and (or) pork, Croatian and Bulgarian sausages are usually thinner and longer and are prepared from pork with beef.
Baking soda is present in the ingredients for a reason. It is she who helps to create the right texture and the stuffing turns out elastic and beautiful.
Initially, chevapchichi is a street food that is cooked on coals. To make the sausages convenient to eat, they are served with tortillas called lepinya and seasoned
with Ivar sauce
(the recipe can be viewed
HERE
).
If you have the opportunity to cook Chevapchichi on the grill on the grill, then by all means use it. Sausages consist of fatty meat, in the process of frying fat drips onto hot coals, raising up the flame. At the same time, a characteristic crackle and an incredibly appetizing aroma are created!
Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Baking soda - 0 kcal/100g
