Chevap (aka Cevapi, Cevapcici) is a type of skinless sausage or kebab made from minced beef combined with a blend of spices. Chevap originated in South Eastern Europe and can be found in various forms in such countries as Bosnia and Herzegovina, Bulgaria and in Serbia. They are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Romania, Czech Republic, Slovakia, Austria and the Italian provinces bordering Slovenia.

This Chevap Spice Mix consists of a niceley balanced blend of Paprika, Pepper and a touch of Garlic that produces a crowd pleaser of a sausage.

To make 5kgs of Chevaps, you will need:

• 1 Pack of Chevap Spice Mix
• 4.33kg Lean Beef
  
• 335ml Chilled Water

Method

1. Mince meats through a fine 5mm plate (if not already minced).
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Form into chevaps by rolling or extruding the mixture 2cm wide, 1cm high and 10cm long.  (The Gonzo MkII Sausage Stuffer is handy here)
4. Store chilled and covered prior to cooking.

*** This product is Gluten-Free ***

Serving Suggestion: They may be served on a plate or in a flatbread, often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, and other condiments.