CHEVAPCICI
250g Lamb mince
500g Chuck steak
250g Pork
4 Garlic cloves crushed
5g Salt
5g Baking Soda
10g Cracked black pepper
1.5g Hot Paprika
1 Beaten egg white
Grind meats through a fine plate, mix very well and overnight in the fridge. I was too lazy to set up my 7kg capacity stuffer for such a small quantity, so I used a disposable plastic piping bag to extrude the mix. If a stuffer is used it would be a small tube for these.
![Image](http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03708.jpg)
The mix
![Image](http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03709.jpg)
The meat extruded using a piping bag
![Image](http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03711.jpg)
It was raining heavily this day, so cooked on the stove top. Note desirable grilling marks. These are best cooked over charcoal.
![Image](http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03714.jpg)
As a pre dinner finger food, very hard to beat for very little work !
Thanks for looking !