Pork Cevapcici

Directions

1. 1

   Step 1

   

   Pat the pork dry with paper towels. Peel the garlic. Rinse the parsley and cilantro. Rinse the sausage casing under warm running water. Place the casing in a bowl, cover with warm water, and leave to soak for 30–40 minutes. Prepare the meat grinder with the sausage-forming attachment, a pot, and a skillet.

2. 2

   Step 2

   

   Cut the pork and fat into medium-sized pieces. Pass them through the meat grinder and combine in a clean, deep bowl.

3. 3

   Step 3

   

   Separate the parsley and cilantro leaves from the stems. Finely chop the herbs and add them to the bowl with the meat and fat. Press the garlic through a press and add it to the minced meat as well.

4. 4

   Step 4

   

   Add the two types of ground pepper, khmeli-suneli, turmeric, sugar, and salt. Pour in ¼ cup of cool water. Knead the minced meat until it forms a smooth, homogeneous mass.

5. 5

   Step 5

   

   Replace the grinder plate with the sausage-forming attachment. Cut the natural casing into 2 pieces, each 40 cm long. Secure one piece of casing on the attachment, tying its free end in a tight knot. Place half of the prepared minced meat into the meat grinder and fill the casing evenly, supporting it with your hand and pushing the mass forward as you add it. Every 6–8 cm, twist the casing several times to mark the boundaries of the cevapcici.

   TipTo keep the casing more securely on the meat grinder, tie it with a thin rubber band. When filling, make sure the minced meat does not accumulate in a large mass, otherwise the casing may tear.

6. 6

   Step 6

   

   Tie the end of the filled casing in a knot, and make a few punctures in the cevapcici with a thin needle or toothpick. Attach the second piece of casing to the meat grinder and form cevapcici from the remaining minced meat in the same way.

   TipThe punctures in the formed cevapcici are needed so that the casing does not burst during further cooking due to temperature changes.

7. 7

   Step 7

   

   Fill a pot with water about ⅔ full. Bring it to a boil over high heat. Dip each bundle of cevapcici into the boiling water one at a time, hold them for 1 minute. Place them on a board or silicone mat and let them dry completely. Put them in a container or bag and store in the freezer.

   TipTo boil the cevapcici until cooked, keep them in boiling water for about 15 minutes.

8. 8

   Step 8

   

   Pour vegetable oil into the skillet and heat it over high heat. Add the cevapcici and fry them for 3 minutes on each side. Cover the skillet with a lid, reduce the heat to low, and simmer the meat products until cooked through, about 10 minutes.

9. 9

   Step 9

   

   Serve the pork cevapcici with any sauce and a fresh vegetable salad.