Did you know that you don't have to go all the way to Sarajevo to get the authentic taste of Sarajevo's čevapcic? We got hold of all the secrets of preparing this type of čevapčič, a dish that has already started sizzling on many grills, as the picnic season has officially begun. Now that we at City Magazine have introduced you to some grills, it's time for you to know how to prepare something else on them. And what's better than preparing real Sarajevo čevapčič?
Preparation of čevapčičs grilling may not seem like a special art, but only until you taste the enormous difference between the taste of your čevapcic and the original Sarajevo čevapcic, as prepared in the local sausages. That's when you start to wonder where the secret lies when you're doing everything right. Well, apparently not. Let us reassure you in advance, yes recipe for juicy Sarajevo čevapčič there is nothing complicated and the whole secret lies in good meat, the method of (pre)preparation and the fact that the mixture for čevapčiči rests at least a few hours before starting the preparation.
Preparation of Sarajevo čevapcic:
They say that good preparation is half the battle. With the Čevapčići, you could say that it is good meat is half the battle. And with čevapcica, that means beef, more precisely mutton, which gives čevapcic the desired softness and real "tan". Otherwise, they are the best from a mixture of pork, beef and mutton. And if you thought that shaping the dough before baking was enough, you're wrong. The "devil" in Sarajevo's čevapcic preparation is in the details. And here is another secret. Sarajevo čevapčiči they are not just made of meat. Here it is chopped or ground onion, crumbs for compactness, optional hot pepper for a more spicy taste and Radenska (or baking soda) for softness.
Once we have added the aforementioned matters to the mass, it follows kneading. This, too, holds the key to authentic taste and, like kneading the dough for bread or pastry, is extremely important. Better take a few more minutes and knead well, the roaring that forces you towards the grill, and in the meantime silence it with a glass of water. When you have a good time separate from the container this is your green light to mold them and move them to the grill.
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So what follows is the last and no less important part of the preparation of Sarajevo čevapcic. You have to be careful not to put the meat on grill too hot, as this ultimately results in dried and burned čevapcici, which are still raw inside. If the temperature is right, they will "pickle" about seven minutes, when it flows from the meat fat, but this is a sign that he wants you to turn him.
