Meat

Chevapchichi in Serbian


Serbian Chevapchich Ingredients

  1. Fresh beef pulp 0.5 kg
  2. Fresh pork pulp 0.5 kg
  3. Salt 1 tablespoon without slide
  4. Ground sweet paprika 1 teaspoon
  5. Ground black pepper 1 teaspoon
  6. Baking soda 1 teaspoon
  7. Vegetable oil for frying
  8. Large onion 1 piece
  9. Garlic medium sized 2-3 cloves
  10. Breadcrumbs to taste
  11. Chicken egg 1 piece
  • Main Ingredients: Beef, Pork, Onion
  • Serving 10 Servings
  • World Cuisine

Inventory:

Cutting board, Meat grinder, Knife, Refrigerator, Deep bowl, Food wrap, Table spoon, Teaspoon, Deep bowl, Flat plate, Wooden spatula, Serving dish, Frying pan, Kitchen stove, Kitchen paper towels, Plate - 2 pieces

Preparation of Chevapchichs in Serbian:

Step 1: prepare the meat.


For the preparation of chevapchichi it is necessary to use two types of meat. Beef, for example, will give the dish juiciness, and pork - tenderness. Therefore, first we thoroughly rinse the components under running water in order to wash away possible bone fragments and dirt, and put them on a cutting board. We wipe the meat from excess liquid with kitchen paper towels. Now, using a knife, we clean the beef and pork from the film and veins. Cut into medium pieces and transfer to a free bowl.

Step 2: prepare the onion.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into small squares. Pour the chopped onion into a free plate.

Step 3: prepare the garlic.


With a knife, peel the garlic from the husks and rinse slightly under running water. We spread the cloves on a cutting board and chop finely. Pour the crushed component into a clean plate.

Step 4: prepare the minced meat for the dish.


Pour the chopped onion and garlic into a bowl of meat. Using a meat grinder with a fine grill, grind pieces of beef and pork. Attention: We pass the components twice through the kitchen appliance to make the mincemeat more tender.

Now pour sweet paprika, black pepper, salt and soda into the container. Attention: the last component must be added so that chevapchichi during the frying process begin to increase in volume. To prepare a good base for the dish, it is not enough to mix the components with a tablespoon. They must be mixed with clean hands, like bread dough, for 15 - 20 minutes. After that, we press the minced meat with our hands again so that air comes out of it. Wrap a bowl with meat mass with cling film and put in the refrigerator to infuse for days.

Step 5: prepare Chevapchichi in Serbian.


After the required time for tincture of minced meat, take out a bowl and remove the cling film. Break the egg into the container and mix everything well with a tablespoon. Attention: the egg must also be chilled. This procedure is necessary so that sausages can be easily formed. Now pour the breadcrumbs into a deep bowl. In fact, the last component is used as desired. I did it differently, and all the same chevapchichi turned out delicious.

So, with the help of a tablespoon, we collect the minced meat and put it on the palm of your hand. Roll up the ball with clean hands and dip it into breading.

Then form a sausage thick 1 - 1.5 centimeters and put on a clean flat plate. We repeat the procedure from the beginning and so on until the stuffing ends.
We put on a stove on a medium heat a frying pan and pour a little vegetable oil into it. When the container with the contents warms up well, carefully lay out the sausages. Attention: we don’t put a lot of chevapchichi into the pan, since during the frying process they will begin to swell. We cook the dish, frying it from all sides. Then, using a wooden spatula, transfer the sausages to a special serving dish. If necessary, add a little vegetable oil to the pan and start frying the next portion. When all chevapchichi are ready, we can serve them to the dining table.

Step 6: Serving Chevapchichi in Serbian.


Chevapchichi in Serbian must be served when they are still hot. This dish is ideal to savor with beer or fresh vegetable salads with bread.
Good appetite!

Recipe Tips:

- for the preparation of chevapchichi it is necessary to use meat with a small amount of fat (literally 10-15% of the total mass);

- to speed up the cooking process, you can hold the prepared meat at room temperature for 1 hour, and then put it in the freezer for 1 hour. In this embodiment, the meat mass does not have time to freeze, and you save time;

- In addition to the spices indicated in the recipe, you can add any other seasonings to your taste in Chevapchichi.