Cevapcici (Cevapi) Sausage with Spring Vegetable Saute

Cevapcici (Cevapi) Sausage with Spring Vegetable Saute

Robert and I are very traditional people, and his family originated from Croatia. His parents had several restaurants in Chicago, and he started cooking at a very young age at the facilities and home with the family. We are constantly meal planning and talking about food and the produce we grow here at the farm. One evening, Robert mentioned the dish Cevapi, which is very popular all across Southern Europe, and it intrigued me. So here is my version of a dish that goes back to his roots and maybe mine through my German/Hungarian heritage.

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Cevapi (Cevapcici) Sausages

  • 1 Lb each of pork and sirloin
  • ½ Teaspoon salt
  • 1 Teaspoon pepper
  • ½ Teaspoon cayenne pepper
  • 1 Teaspoon baking soda
  • 2 Cloves garlic
  • 1 Small onion

Preparation - 20 minutes Cook time - 5-7 minutes Serves 3-6

To make the Cevapi (Cevapcici)

  1. Place all ingredients into the large mixing bowl for the sausage.
  2. Add the ground pork and ground beef.
  3. Measure out the seasoning, salt, and baking soda.
  4. Dice the onion and finely chop the garlic.
  5. Take a large ice cream scoop to portion out the sausages. With your hands, form the 2 - 3 inch sausages. Do this delicately because you do not want to overwork the meat, making it tough.
  6. Brown the sausages on all sides. You can do this in a skillet, oven, or grill.

Directions for the Spring Vegetable Saute

  • 4 Baby patty pans with flowers
  • 1 Jalapeno (optional)
  • 1 Small zucchini
  • Handful cherry tomatoes
  • 5 Scallions
  • Salt and Pepper
  • 2 teaspoons olive oil
  • 2 Cloves of garlic
  • 3 Tablespoons basil

Preparation - 5 minutes Cook time - 5 minutes Serves 3-6

  1. Take the four patty pans and remove the flowers. Chop them in half-long ways. Delicately chop the flowers.
  2. Cut up the basil finely into a chiffonade (thin strips).
  3. Finely slice the jalapeno. Cut the small zucchini into small pieces and half the cherry tomatoes.
  4. To begin cooking, sauté the tomatoes and zucchini in olive oil with a pinch of salt. This will help reduce their moisture content and enhance their flavor.
  5. Slice the scallions longways, then into 1/4" pieces, including the greens—place in the pan.
  6. Add the jalapeno and cook for a few more minutes to soften and blend all the flavors.
  7. Serve the sauté with the sausage, and enjoy.