www.sausagemaking.org

Posted: **Mon Feb 18, 2008 2:23 am**

No recipe here but just lettin everyone know of these tasty skinless morsels...they are very popular in the countries of the former Yugoslavia. There are many variations of the recipe so just google it and see which one tickles your fancy

When i was in adelaide australia these were all over the place and i loved em

You will see baking soda in some of the recipes and that gives these sausages a lil risen puffiness that i like

Try em!!

Posted: **Mon Feb 18, 2008 12:32 pm**

I particularly like the look of this one, simple and reminds me of meat balls. It could also be added to very easily. Can someone tell me, on most of the other recipes it calls for baking powder, what would this do in what is essentially a meatball.

Spicy Minced Meat Rolls

Cevapcici

1 1/2 pounds ground beef
1 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 pound ground lamb
1 tablespoon salt
1 teaspoon minced garlic or garlic powder

Put all of the ingredients into a large mixing bowl and knead well to bind the meats and spices together. Refrigerate for about 2 hours and then take out and knead well again.Shape into finger-length shapes (just like small sausages) and cook on a grill or in a broiler over a moderate temperature so that they stay juicy. Turn only once and do not pierce. Serve in warmed or grilled Greek-style pita bread on a bed of onions. Also good with kajmak or sour cream, fresh peppers, ajvar and tomatoes.

From The Best of Croatian Cooking by Liliana Pavicic and Gordana Pinker-Mosher.

Posted: **Mon Feb 18, 2008 1:21 pm**

Oddley

I can only imagine it would behave like it does in baked goods. As the outside case hardens the co2 being produced from the baking powder becomes trapped and creates a lighter inside, however unlike say a cake I don't see how the outside "skin" of the meat will expand.

Cheers

Posted: **Mon Feb 18, 2008 1:53 pm**

I agree, I thought it might break the bind up, and make the sausage crumbly. Why do that?

Posted: **Mon Feb 18, 2008 2:11 pm**

Oddley wrote:I agree, I thought it might break the bind up, and make the sausage crumbly. Why do that?

They ones i had were not crumbly
The baking powder seems to give the meat rolls a bit of a "bounciness" but not rubbery
I miss eating these and when i start making them i can only hope to find a recipe like the ones i was enjoying
We would just grill em and eat em...no sauce or bread, but i can see how that would be nice