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Čevabčiči: pork and bacon sausages with potatoes
Ground pork and smoked bacon sausages with onion, marjoram, and paprika, seared and briefly braised. Serve with boiled potatoes. Serves 10.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 35 min
- Total time
- 1 hr 5 min
- Servings
- 10 servings
- Difficulty
- Medium
- Cuisine
- Balkan
Čevabčiči are small, skinless ground pork sausages mixed with onion sautéed with smoked bacon, caraway, marjoram, and paprika. Eggs, parsley, and garlic are added to the meat mixture. The sausages are seared on all sides, then briefly braised with a little water. Serve with boiled potatoes; 1 kg of meat feeds up to ten people.
Ingredients
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Instructions
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Cut the bacon into small cubes. Sauté the chopped onion in the lard, add the bacon, and cook for 5 minutes. Add 1 tsp ground caraway, 1 tsp marjoram, 2 tsp sweet paprika, and the chopped garlic. Season with salt and ground black pepper and sauté briefly.
In a bowl, combine the ground pork, eggs, chopped parsley, and cooled onion and bacon mixture. Season with salt and ground black pepper and mix thoroughly.
Shape the meat mixture into small sausages. Heat the oil in a skillet and sear the sausages over high heat on all sides, about 1 minute. Add 100 ml water and braise for 5 minutes.
Wash and peel the potatoes, cut them into large cubes, and boil in salted water until tender. Serve the čevabčiči with the boiled potatoes, mustard, and finely chopped onion.
Tip: Shape the sausages no thicker than your thumb so they cook through during the brief searing and braising. They must not remain pink in the center.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 552 kcal
- Protein
- 26 g
- Carbohydrates
- 37 g
- of which sugars
- 2.3 g
- Fat
- 33 g
- of which saturates
- 12 g
- Fiber
- 4.7 g
- Salt
- 0.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čevabčiči so slaninou a varenými zemiakmi
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