Che-what-chi-chi?!

With Bay Area weather forecasters predicting three-digit temps, abandoning the kitchen sounds like a good idea! I vote for another barbecued meal since we already dusted off the grill last week for burgers. Here’s an easy, mouthwatering recipe for traditional grilled Balkan specialty sausages called Chevapchichi from Beyond Beef Stroganoff.

Here’s the recipe, abbreviated from my book:IMG_0784

RECIPE: Three pound portion: 1 pound ground beef, 1 pound ground lamb, 1 pound ground veal, 1 small onion, grated, 3 teaspoons salt, ground pepper, to taste, 3 cloves garlic, crushed, 3 teaspoons paprika, 1 cup water, approximately.

Mix the meats together with the onion, salt, pepper, garlic, paprika and water. When thoroughly blended, make small sausages, about four inches in length. You can put the meat through your mixer’s sausage attachment for faster production. Or, a two-inch scoop is another tool to use to make uniform sausages. Makes about 28 sausages; serves six.

Cook the sausages on a barbeque (or under the broiler) for about four minutes per side, turning over once in the cooking process.

Serve with the following garnishes, served in separate bowls, with yogurt sauce. The quantity will vary depending on the number of guests. Diced bell pepper, diced cucumber, diced fresh tomatoes.

Cucumber sauce: 1 cup (or more) plain yogurt, mixed with ¼ – ½  cucumber, grated; 1 clove garlic, crushed, salt, pepper and fresh lemon juice, to taste.

Bon appetit! Goes splashingly well with Sebastiani’s Gravel Bed Red 2012.

 

 

 

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