A simple cevapi recipe - that is simply delicious! Griddled!
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- Опубликовано: 17 мар 2022
- Welcome to a new world of possibilities known as uncased sausage! I had tried this in the past with no success. After talking with a friend who hails from the former Yugoslavia I gave it another shot and it was well worth it. Some recipes use baking soda. I have done it both ways and prefer it without. The baking soda makes the meat more tender but it also makes it a bit spongy which is a texture we did not care for. I am not going to post the recipe because this is really a technique video. You can do this with any flavor pairings you like. Spicy, Italian, Asian, Mexican etc.
Thank you for watching and hopefully you try this one out!
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Хобби
I wanna know what Chris was so busy doing on a Wednesday evening he couldn’t make a vid with the boys! Unexceptable Chris! I’m not mad just disappointed!
LOL! :-) Thanks for giving us a laugh Chuck! He was out of town,,, come to think of it, I believe he will miss another upcoming cook as well,,,, Jeff and I will have to come up with a punishment for him skipping :-) Griddle on bud - N
I lived in Sarajevo for 11 months. I swear to you, cevapi was like my everyday supper. Omg they make it so good and easy. I came home and started making my own. Real cevapi from Sarajevo is made with minced lamb and ground meat
Hi Shawn, Your right. My buddy,,, the one who inspired the video called me after he saw it to explain how specific it is to different regions. Some are beef only, some beef pork, some beef lamb.... So yeah, mif'd on that,, but both are still darn tasty lol. Griddle on bud! -N
@@TheGriddleGuys From the Croatian guy in Canada, I tip my hat to all 3 of you. I loved both your takes on ćevapi they looked delicious, wish I could have stood in for Chris so I could taste them. Great show guys love all your cooks keep up the great work. And yes you've turned me on to Blackstone... Lol
Good cook guys. That was thinking out of the box.
Thanks for the kind words Mike! good to hear from you! -N
Nice
I bet if you added ground lamb instead of sausage it would be great also. Kinda like a gyro
Thanks going to have to make both
Great idea! Will likely do this soon! -N
Lots of jump cuts, but I enjoyed the story and the video. I have not missed an episode in 2 years.
Morning Bill! Thanks for being a subscriber and active supporter of the channel. The YT algorithm is brutal so we can use all the help we can get. Regarding the jump cuts.... truth be told we are not always the best at the camera work so our editor has to do what he can,,, if we get big enough it would be great to bring on someone just to work the gear... but that is down the road. Griddle on friend! -N
Needed an idea for tonight for the boy and I. Great stuff! I couldn't get any ajvar, but found a recipe and made some - great stuff (you guys should do this)! I used spreadable cream cheese too..
Will make it again?
Cheers!
OMG I got to try both of them.
I'm of Slovenian heritage and had ćevapčići with Kajmak (similar to sour cream) when visiting family in wine country near the Adriatic coast (Goriska region). The only thing different in the recipe I brought home is any combination of beef/pork/lamb and to let the flavors meld for 12 hours before forming. Nice job guys!
Thanks for sharing Jpogish! Agreed, if you have the tim to let it sit it tastes even better! Griddle on bud! -N
Looks good as always!
dirtclod Az. in the house, another great cook guys!
CHEERS!
It's too bad you had to "off" Chris, life is rough in the
grilling mafia!😎
Literally LOL'd at this one! Thanks for the chuckle. As usual! :-) Cheers buddy! -N
What a great cook guys! They both looked like flavor bombs to me. Will definitely be trying this out on my griddle. I did notice in past videos that you like to smoke bigger ring gauge cigars Jeff 🤣. Enjoy your week gents! 🌞👏👏👏
Great to hear from you Michelle! Thanks for commenting! Have an awesome weekend! -N
Very cool! I'll be trying this for sure. I think I'll run through the sausage maker, and smoke 1 of each!
Morning 2 wheels,,, you just made a light bulb appear over my head! I been dying to try making TX cheddar Jalapeno smoked sausages but didn't feel like going through the process of stuffing them in casings... throwing them on the smoker without a casing is a much easier way to test! thank you! Griddle on bud! -N
@@TheGriddleGuys Awesome! We could have a sausage-off!🤣
Nice to see a simple method for making sausage. Thanks guys, looks great.
Thanks for being a subscriber Todd! :-) Griddle on bud! -N
I've followed your videos for a while now...I think you all 3 are great. Keep the good stuff coming. I'll be trying these also.
Thanks so much for the kind words Linda! And for taking the time to comment! Much appreciated! Griddle on friend! -N
Love sausages. Nice show!
Looks awesome guys , have to give that a try , Cheers!
you guy are a hoot..i love the way you all get along,,and all the recipes
Ty Robert, Cheers-J
this is amazing i want to try it with Gyro meat and Tzatziki Sauce on a flat bread
Good to hear from you Dave and GREAT suggestion! Griddle on bud! -N
Looks delicious! I eat mostly meat so really like your channel!
Thanks for the kind words Sandra and for taking the time to comment! Hope you like the technique! Griddle on friend! -N
Great job guys...
Truly enjoy watching all your videos...
Getting ready to start some cooking videos,
Thank you ,from north carolina..
Rich...
Nice! Share some links when you get the first one out there Rich! Can't wait to see! -N
Cevapi is the best especially with Bulgarian feta
Good job Brothers I'm going to try both of them. Next time you can set a block out there and you call it Chris. LOL just kidding. I do like the modification on the Blackstone
Love the Chris dig David :-) LOL,,, Did you see Jeff's custom LED light install yet? guy is nutz lol. Griddle on friend! -N
Amazing I went to Bosnia 🇧🇦 in NATO Amazing food and great People
Not to many people can say they went to Bosnia in NATO. Thank you for that and ty for commenting. Cheers-J
Nice and heathy
Both versions sound delicious! Can't wait to try it👍😊
Cheers Bobbi!!! :-) HOpoe all is well! -N
I know these serbian/bosnian sausages as ćevapčići. Good stuff, no matter what you call it. The sausages are normally served with serbian rice diced onions and ajvar (pronounced eye-var) sauce.
Thank you Tom,,, and clearly I was far off on the way to say EyeVar LOL,,, well now I know. That stuff is really really tasty! Appreciate you taking the time to share and let us know. griddle on friend! -N
That's not true ćevapi are original Bosnian dish ( not serbian-stolen from Bosnia ) stuffed in lepina-Turkish style....not rice??
Chevapi are original Bosnian dish (not serbian-stolen from Bosnia) stuffed inside lepina Turkish bread similar to Lebanese bread....not with rice??
Exactly, ajvar is best, serbian kaviar😊🥰
I'll try it!
cool video. really interested in what that agvar/ajvar taste like...
Cool YT name! very creative! Thanks for being a subscriber! It taste like roasted peppers with a strong hit of garlic and salt,,, and not bitter at all. I was concerned it would be mild and mushy but it's not. It's a bright flavor. If you can get it give it a shot,,, Griddle on friend! -N
Great vid guys. Tried your griddle pizza last night. Worked great. Jeff I grew up in Indiana and we called meatballs with rice in them porcupines. I'm gonna try this.
Thanks Mike and ty for subbing! Welcome to the Griddle Guy family! - C
Thanks gents! Any excuse to cook and eat any sausage and I’m in. Thanks for giving us all another recipe to add to the repertoire! And as always - quality entertainment!
Thanks for the kind words Scott and for taking the time to comment! Griddle on friend! -N
Looks delicious 🤤
Nice cook doing something different. Jeff, I'm with you on 60-gauge or bigger cigars. My go to size is 6 X 60. A Don Julio 1942 and a cigar is my "go to" place.
Morning Mark! :-) I knew there was some form of cigar size I just didn't know what the heck it was lol. Thanks for watching! -N
Looking killer as always guys! Props to you two for putting out a winning video even without the “talent”,
"Talent" LOL Love it! -N
Hey Nate Jeff great cook yummy 😋 But I just don't know how you guys went over 16 minutes without Chris I can't believe that...lol love you guys Take Care ❤ ✌ 👍 💪
Morning Skippy! Hope all is well! its just not the same when Chris isn't with us,,, we are not used to cooking without being harassed lol. Griddle on bud! -N
Never heard of this sausage, but I would try it!
Good job guys!
You should! The traditional one was spicy and tasty but the nice thing about this technique is how versatile it is. Sky is really the limit. Griddle on! :-) -N
Great video. You guys have to try a chorizo hamburger, Half ground beef and have pork chorizo.
Great suggestion Joe and it's on the plan!! Thankyou! 👍👍 -n
Cool idea, Nate.
Thanks Howard! Good to hear from you! -N
I’m from Sarajevo, where ćevapi or ćevapčići originate, and are the best of all other copy-cats. This is the original Sarajevo recipe:
Grams Percentage
Meat (total) 1000.00
Ground Veal 700.00 70.00%
Ground Lamb 300.00 30.00%
Salt 10.00 1.00%
Black Peper 2.20 0.22%
Baking Soda 2.44 0.24%
Mineral Water 100.00 10.00%
Few Garlic cloves
Crush garlic and boil it for 3 minutes in 5-6 TBSP of water
Drain and preserve liquid. You can throw away boiled garlic, or eat it - it's yummy
Mix everything well and leave it in the refregerator over night
Next day, create finger-shaped links 5 cm long
Grill on medium heated grill, mixing them gently from time to time
Serve them on Somun or Ciabatta bread with diced onion or green onion on a side, and yoghurt. Ajvar is a bonus.
Ok, that cook is definitely on my Blackstone summer cook rotation. Wow does that sound good. CEVAPI!!!!!
Good to hear from you Branden! We can't wait for summer,,, almost here! Griddle on bud! -N
It looks great. I will make this. I will do this Cajun style
Excellent suggestion! I may do that same thing as well! Thanks for sharing it! -N
Almost like a Greek version of what's called Domates wrap in grape leaves with a lemon egg sauce Mmmmmmm !
forgot to add it's ground lamb and maybe some hamburger
Nice but, That's not original traditional ,you puting to many ingredients ,sometime less is more ,but if your family likes that way is all good. Is ma always impressed that actually people accept our side of recipe and thank you for that . I am from central Bosnia we make without pork meat it make the Čevapi to greasy ,instead we put only 10% lamb or veal ,then salt, pepper,smoked fine ground paprika,One glas club soda and bread crumbs. If you already like tast of garlic try to chop garlic and onion night before cover with 1-2 glas od water and just strain the water out and put in the mix but don't put the garlic inside your meat bc garlic burns fest on the grill it changes everything. And after needing and mixing leave to rest for 1-2 hours in fridge then the Čevapi.
I mean ia know is not really fest process but if you prep some of ingredients night before still you can grill them in 20 minutes.
Grill and serve with Ajvar( I-y war) or Kajmak on home made bread Lepinje. Where ever you buy Ajvar ask for Lepinje , and cold Beer 🍺 enjoy and Živio😆😉
wow! Thank you Smiljana for taking the time to share all that! I am def going to try the club soda and bread crumb additions! Really appreciate the feedback! Griddle on friend! -N
Both look great!! Gonna try it out!! Isn't there a Geek meal like this?? I cant find it...... BB
What up Hogzilla! I think your thinking of Gyros. which is another meal I love. Hey that Three C video looked killer!
For anyone who missed home made catfish,,, Check this out ruclips.net/video/VHFqVTQ7y-o/видео.html
Cheers! -N
@@TheGriddleGuys You're the best!!! I really appreciate it!!! BB
Why can't we have smell a vision or something by now?! this is so simple and easy for a camp weekend for a bunch of people! looked and "smelled" amazing! haha
NIce to hear from you CJ! Hope all is well. A few other folks had good suggestions for flavoring. Gyro and Cajun come to mind... personally I am going to try cheddar jalepeno sausages like they smoke in Tx. Thanks for watching and for taking the time to comment! Griddle on! -N
Great cook guy’s!! I had to laugh when you said you only cook hamburgers and tacos with hamburger, because I easily named off at least twenty things that I cook with hamburger meat..haha It’s ok, we >women, have a Rolodex of recipes in our heads.. Lol God Bless!!🙏🏼
When you grind 75-80 percent of a cow into burger every year, what else can you cook with? 😀
@@jaredbaratono897 Spaghetti, Ghoulash, Spanish Rice w/hamburger, Salisbury Steak, Meatloaf, Porcupine Meatballs, Swedish meatballs, Meatball Subs, Taverns, Shepherds Pie, Tater Tot Casserole, Pizza’s, Calzone’s, Runza’s, Cabbage Rolls, Chili, Hamburger soup, Stuffed Peppers, Sloppy Joes, and I can think of another ton of recipes and just casseroles that you can make with hamburger, but this comment would be way too long..lol 👍🥰
@@RainyJo715 Right? Hundreds of things, lol.
Man Rainy Jo!!! Your making me feel silly now lol... I LOVE your list and yeah,,, I your right, there is a ton you can make. I think I need to copy your list and store it somewhere for ideas when I am planning the weekly meals LOL. Thanks so much for watching, commenting and sharing these great ideas! -N 😀👍
@@jaredbaratono897 Haha 😂 I didn’t even include any Mexican dishes, which are many, because I figured that would be too close to taco’s.:)
nice job bravo, who needs Chris anyway lol
Thanks for watching and for taking the time to comment william! Griddle on friend! -N
Looks great 👌, will Chris get to try it?
Not this batch but Jeff and I will both be making a version here and there so yeah, he will eventually try it Thanks for watching and for taking the time to comment! Griddle on MIke! -N
@@TheGriddleGuys Anytime! Love the channel
Chris they pulled it off but dont let these guys get out of conttol 👍🤣
what up twisted!!! Hope all is well,. Chris missing a week just means he has a list of digs for Jeff and I that is now twice as long LOL. Griddle on man :-) -N
Greg, you need to teach Nate how to PROPERLY say worcestershire!
Idk what it is, but I want it!!
The actual recipe is a little more complex.
But I bet still delicious.
You should try the real stuff.
After my buddy who inspired this video saw it he called me and said the exact same words. lol. I guess I got close but not fully exact :-) In any case it is still a keeper for me. Thanks for watching and for taking the time to comment Slav! Griddle on! -N
Looks good fellas! I can’t believe how quiet it is without Chris there lol
it's a strange feeling not being picked on every 5min lol -n
@@TheGriddleGuys enjoy it while it lasts! 😂
The best way to make cevap. Is with beef mixed with lamp. And you had the wrong bread you were eating it with. .goggle up bosina bread .and you will see
American cevapis must be good
Next time make baklava. Try that
Nate of little faith, of course we know what 60 means, and definitely a fan of cheap. Haven't ordered in years (because I really stocked up and I don't have as much time to smoke anymore) but cigar auctioneer is great, way back I got around 200 for an average of $1.67 a stick. Some good (got a lot of nub, mostly test flights so a variety of the other high end brands) some bad (lots of yard sticks, got to try a bunch of shit brands, however I'm not mowing anymore so I can't go through 3 a day while working like I used to) some medium (Olore is my all time favorite given the price point, both are good but I usually prefer the maduro). Maybe tmi but maybe I help someone save a fortune....or maybe I help someone spend a fortune, idk.
Love it Robert. I'll have to check that out. My goal has been to drop cigars and 70lbs . That being said, it's been my goal for the last 10 years. 😁. Nubs are one of my favorites. I hate paying full price for a half cigar but they really are the perfect size for me. Thank you for commenting. Always appreciated. Cheers-J 🍻🍻
@@TheGriddleGuys I hate paying full price for any but I will disagree with you about half a cigar, I can usually get 2+hrs out of a nub without relights.
Not trying to brag, just saying I really do enjoy them.
This would be good with toum…
Cheers guys, i just say " wash your sister " sauce. Looks great
LOL, thats awesome! :-) Griddle on Robert! -N😀
You can pronounce it IVER.
THAT is much easier than what I was trying to say LOL. Thanks for the feedback Joseph! -N
What's the name of that eggplant sauce? This is a unique dish that sounds tasty.
Ajvar its delicious.
Thanks for answering that Artie,,, I was just about to head down to the fridge and double checklol, YOu saved me the trip. :-) -N
We're trying this tonight...not on our Camp Chef, but inside on the stove top. (Just got a new top and need to season it.)
It was really good...we needed to add more spices, but that Ajvar spread with some sour cream was amazing. For us, the meat was more closely flavored to meatloaf. We'll need to make some ingredient adjustments.
Thanks for taking the time to give feedback on your results Chewman! The first go at this I did the same as you. it was good but could have been seasoned more. Thats why I hit it kinda heavy in the video. Agree on the Ajvar! Cheers and thanks again for sharing! (and for being a subscriber! ) -N
Jeff are better
For the record, this is Nate and I am not going to share your comment with Jeff 😀 He is already too conceited, we don't' need to feed his ego LOL, Griddle on Teresa! :-) N
After 500 years of Turkish ruling traditional mid eastern Cevapi and naan bread get to Balkan together with many other muslims things. Pork is no no in cevapi. Why is your friend ashamed of his own predecessors? 500 years, lot of genetics to go around.
Cheers rabbit 65🍻