- 3 ounces bacon fat, chopped fine
- 4 ounces yellow onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon of fresh chillies, minced (optional)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 tablespoon chopped parsley
- 1 teaspoon baking soda
- 1 pound of ground pork
- 1 pound of ground beef
- Oil for frying
- Heat bacon fat in a medium skillet, over medium heat. Add onions and cook for 3 minutes, then add garlic, salt, pepper, and cook until the onions are translucent. If adding chilies, do so and cook for one minute longer. Remove from heat.
- Put the onion mixture, paprika and parsley in a medium-sized bowl. Mix in the baking soda and then the pork and beef thoroughly.
- Shape a small flat patty out of a tablespoon of the mixture. Reheat the skillet over medium heat, add a small amount of oil or fat and cook the patty. Cool and taste. If it needs more seasoning, add some as needed.
- Shape remaining meat mixture into little loaves approximately 4” by 1-1/2”.
- At a BBQ: Cook meatloaf sausages on a grill or flat top barbecue.
- At home: Preheat oven to 350 F °. Reheat the skillet over medium heat. Coat the bottom with oil and fat and fry the meatloaf sausages to brown them. Place the sausages on a sheet pan and finish cooking them in the oven for 10 - 15 minutes until cooked through.
Traditionally, ćevapčići are served with chopped onions mixed with sour cream, yogurt or mustard. Since mine are “meatloaf” sausages, a more appropriate and American condiment could be gravy or ketchup. I say have them as you like with your favorite condiment.