How do I cook Cevapi or Mititei sausage? (probably misspelled)?!

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Cevapcici - Croatian Lamb Sausages For the most succulent sausages, use ground beef with some fat. I like to use ground chuck, although you could go a bit leaner (maybe 85 to 90% lean). The full recipe makes a lot of sausages (40-plus), so I divide the mixture, cooking half for dinner and freezing the remainder. I serve the cevapcici with homemade pita bread and cucumber-yogurt sauce.

1 pound ground chuck
1 pound ground lamb
1.5 teaspoon salt
1 teaspoon freshly found black pepper
1 clove garlic, finely minced

Combine all the ingredients in a large mixing bowl and mix well, but try to be gentle. Put the bowl in the refrigerator for at least 30 minutes or up to 2 hours. (Or, divide the mixture, chilling half to use now and freezing the other half for later.) Chilling the mixture helps firm it up, making it easier to roll.

Preheat a large frying pan over medium-low heat. (If you're cooking on an outdoor grill, prepare a medium-hot fire. A perforated grill pan is helpful to prevent sausages from falling through the grate.)

Take small handfuls of the meat mixture and roll between your palms (or against the counter) to form small sausages, each one about a 1/2 inch in diameter and 2.5 to 3 inches long.

Cook the sausages over medium-low heat, in batches of about 10 to 12 at a time, turning as needed for even browning, until sausages are thoroughly cooked. Cook time is about 10 to 15 minutes, or until sausages register at least 165 degrees F on an instant-read thermometer.

Transfer cooked sausages to paper-towel lined plate. Continue cooking additional batches until all sausages are done. (You'll need to cook 2 batches with half the recipe, 4 batches for the full recipes.)

A garnish of chopped, fresh parsley adds color and freshness. Serve the cevapcici with pita bread and cucumber-yogurt sauce. Raw onions would be a nice touch.

Full recipe makes 10 servings (about 4 sausages per svg)
Half recipe makes 5 servings (about 4 sausages per svg)

Nutrition facts for about 4 cevapcici served with 1/2 pita round and 2 Tablespoons of Cucumber-Yogurt sauce: 331 calories, 23 g protein, 18 g fat, 72 mg cholesterol, 700 mg sodium, 1 g fiber
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Cucumber-Yogurt Sauce

It may not be authentic, but it pairs nicely with the cevapcici, plus it adds a vegetable to the dinner table. I typically use kosher salt for this sauce. It's fine to use regular table salt, just use about half as much, since table salt is saltier compared to the same volume of kosher salt.

1 cucumber
1 cup plain low-fat yogurt
1 clove garlic, finely minced
1 Tablespoon olive oil
1 teaspoon red wine vinegar, more to taste
1/4 teaspoon kosher salt (or 1/8 teaspoon regular salt), more to taste

Peel the cucumber. Cut it half lengthwise and use a spoon to scrape out the seeds. Chop the cucumber into small pieces and transfer to small bowl.

Add the yogurt , garlic, olive oil, vinegar, and salt. Stir well. Taste and add more salt and/or vinegar as desired.
http://morepleasebymargie.blogspot.com/2…
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Romanian Sausages Recipe - Mititei The story has it a popular mid-19th-century Romanian inn, famous for its sausages, was out of a customer favorite. To save time, the chef formed the unstuffed meat mixture into sausage-shaped cylinders and grilled them over charcoal. The customers delighted in "the wee ones without skin," and so these casingless sausages became known as mititei or "the wee ones."

Mititei also can be made with lamb or pork or a combination, and formed into patties or meatballs and grilled, broiled, pan fried or baked in the oven. Indoor grills work great, too.

Makes 6 servings of Romanian Mititei Sausages
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Ingredients:

* 2 pounds ground chuck
* 2 tablespoons olive oil
* 2 tablespoons water
* 3 finely chopped garlic cloves
* 1/2 teaspoon thyme
* 1/2 teaspoon hot red pepper
* 1/2 teaspoon hot Hungarian paprika
* 2 teaspoons caraway seeds
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper

Preparation:

1. Place all ingredients in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight.

2. Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick.

3. Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes.

4. Serve with tomato and green onion salad, sour cream sprinkled with paprika, baked potato or french fries, or rice.

5. "Mititei" make great appetizers and are wonderful cold the next day in a sandwich.
http://easteuropeanfood.about.com/od/rom…
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