www.sausagemaking.org

My family likes to get together every two years for a reunion type of party. I think its just an excuse to cook a bunch of food and drink a bunch of beer. This is how it goes down. We had about 75 people.

I made the sarma this year. Here some of the prep from that. Sarma is rolled cabbage with beef and pork.

5 sour heads of cabbage



Rest of the ingredients



Kraut draining



5lb of ground beef and 5lb of ground pork ready to mix



Mixed



Rolled sarma



Here is the nesco packed with 70 rolled sarma.



Moved a little kraut to get a pic of a one of the sarma.



Here’s the good stuff. We cooked a whole lamb and 16 chickens. We have been cooking like this since before I was born and it has been passed down through the years. Right now my Dads cousin handles most of the cooking and recruits help as needed. Easy way to feed a big group of people.





Also we take the bread and sop up the juice from the lamb whiles it spins. Oh my is that good.

I was in charge of grilling some cevapcici (chevups). It’s a Serbian case less sausage. We serve them as an app with raw onion and lepinja bread (pita like flat bread). People were grabbing these right off the grill they couldn’t wait.





Foods done and its time to carve. We use a meat saw to make it easier.
Here’s the lamb.





Here’s the chickens



Threw some mushrooms on the coals



Served up buffet style







I will say that our family knows how to put on a party.

If I had been there, no way that it'd have fed 75 people!

Fantastic looking food.

Phil

Wow what a spread Vindii, It looks fantastic.
Any chance you'd share the recipe for the cevapcici? I've never heard of it before.
Dan

wow - that looks awesome.

cevapcici are delicious!

DanMcG wrote:Wow what a spread Vindii, It looks fantastic.
Any chance you'd share the recipe for the cevapcici? I've never heard of it before.
Dan

Dan

Since we were making so many we got these from a local euro deli that make them all the time. I have made them at home following this recipe and they were very good.

http://allrecipes.com/Recipe/serbian-ce ... etail.aspx

The grilling time is much too long in the recipe. You just want to cook them through and no more or they will dry out.

Thanks for the link Vindii. Any idea why the baking soda is in there? I don't think I've seen that in a recipe before.

DanMcG wrote:Thanks for the link Vindii. Any idea why the baking soda is in there? I don't think I've seen that in a recipe before.

They kind of puff up a little when they cook. Both this recipe and the ones we get from the euro deli do that. Im thinking its cause by the baking soda. Other that no idea.