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LOCATION: Recipes >> Preserving Meats >> Cevapcici 03

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Yugoslavian Cevapcici

1 lb. ground lamb, pork or veal
1 lb. ground chuck
1 egg, beaten
5-6 drops Tabasco
1 tsp. marjoram
1 tsp. salt
1 tsp. paprika
1 lg. clove garlic, crushed
3-4 Tbsp. beef broth or bouillon

Combine all ingredients; blend well. Form into finger shaped
sausages about 3/4" thick and 4" long. Cook slowly until well
browned on a charcoal grill. Turn sausages often. Sausages should
be brown on the outside and slightly pink on the inside. According
to tradition, these sausages are served on a bed of chopped onions,
with tiny hot peppers, mixed vegetables and bread.

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