Small homemade sausages straight from the streets of Bosnia.
- 1 pound of ground beef
- 1 pound of ground pork
- 1 pound of ground lamb
- 2 small yellow onions, chopped
- 2 egg whites
- 4 cloves of garlic, minced
- 1 tsp of baking soda
- 1/2 tsp of paprika
- 1 tsp of cayenne pepper
- 1 tsp of salt
- 2 tsp of black or white pepper
- Olive oil for coating hands
- In a large mixing bowl combine all ingredients together thoroughly.
- Rub a little bit of olive oil into your hands.
- Taking small handfuls of the mixture and shape them into links. Usual measurement is 4″ long with a 1″ diameter.
- Cook the meat to completion as you desire.
The placing of olive oil on your hands is to keep the mixture from sticking to your skin. It makes it much easier to handle.
You can go any direction with the size. Some even make patties with the mixture.
In terms of cooking, I left this open to your own personal tastes. Some can put them on skewers and roast them over an open fire. You can grill them, fry them, or broil them in the oven. It’s up to you. You can also freeze the shaped ?evap?i?i for another day as opposed to cooking it.
When I made mine, I only used ground beef. I put in the three-meat combination because it was common among most recipes I encountered. Feel free to experiment as you see fit. I’m sure the combination of lamb, pork, and beef will taste different than beef alone. Seasoning is also up to your own palette. Most regions making ?evap?i?i have different variations on the seasoning due to their cultural tastes.
Serving this dish is again up to your own personal tastes. When I had it in a Bosnian Restaurant here in Chicago, they served the dish with french fries, raw onions, tomatoes, and the meat was put on a special bread that made me think of a soft focaccia bread. I mainly meant in texture. Slovaks would serve this with mustard, potatoes, and onions. I’m sure the Greeks would serve the links in pita bread with tzatziki sauce, similar to how souvlaki and gyros are served.