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  Added: Oct 11, 2006  •  Visited (539)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Skewered Lamb - And - Beef Sausage Rolls
What You Need:
  • 1 tablespoon lard
  • ½ cup finely chopped onions
  • ½ teaspoon finely chopped garlic
  • 1 pound ground lamb
  • 1 pound ground beef chuck
  • 1 egg white, lightly beaten
  • 1 teaspoon salt
  • 1 tablespoon sweet Hungarian paprika
  • 2 tablespoons lard (optional)
  • 2 tablespoons very finely chopped onions

  • How To Cook:
    1. Heat the lard in an 8-inch skillet over high heat until a light haze forms over it. Reduce the heat to medium, add the onions and garlic and, stirring occasionally, cook them for 6 to 8 minutes, or until the onions are lightly colored. Scrape them into a large mixing bowl.

    2. Add the lamb, beef, egg white, salt and paprika. Mix well with your hands or a wooden spoon.

    3. Shape the mixture into small cylinders approximately 1 inch in diameter and 2 inches long and arrange them on a plate. Cover the plate with wax paper or plastic wrap and then refrigerate it for at least an hour before cooking, or until the meat mixture has become firm.

    4. Arrange the cylinders on 6- to l0-inch metal skewers, 4 or 5 to a skewer, leaving at least ¼ inch space between them and running the skewers through the sides, not the ends, of the cylinders.

    5. Like most other meats cooked on skewers (kabobs) this Serbian favorite can be cooked in one of three ways.

    6. Broil the "Cevapcici" on a charcoal grill or in a preheated oven broiler that is 4 to 6 inches from the flame.

    7. Another method is to fry them over high heat in a heavy 12-inch skillet in which 2 tablespoons of lard have been heated to the smoking point.

    8. If the "Cevapcici" are broiled on a grill or in an oven broiler, cook them about 8 minutes on each side, or until they are dark brown on the outside and well done on the inside.

    9. If "Cevapcici" are cooked in a skillet, they should be turned every so often, a skewerful at a time, with a wide metal spatula.

    10. "Cevapcici" may be served on the skewers so that the diners may remove them or they may be removed from the skewers before serving.

    11. Sprinkle the meat sausage rolls with the finely chopped onion just before serving. "Cevapcici" may also be served as a cocktail hors d'oeuvre. A spicy accompaniment to "Cevapcici" are tiny hot peppers.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Serbia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers


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