Having repeatedly enjoyed traditionally prepared Bosnian cevapcici from Skela on 956 Merivale Road, I decided to try my hand at making my own. Besides, with the summer more than half over, I have to exploit my access to a gas barbecue as much as possible. I thus armed myself with a modified recipe from the Frugal Gourmet, some tips from a colleague, and some information from various websites and made an attempt.

My first encounter with these caseless sausages appeared on foodiePrints sometime ago. What ended up coming off the grill was visually acceptable. The grill marks made the suasages look authentic. However, the texture was very different. The cevapcici that I had had from Skela were moist and chewy on the inside. Mine were drier and more crumbly.

I served my failed cevapcici with skewered vegetables and mini-potatoes.


Cevapcici off the Barbecue

Plated Cevapcici

The recipe follows:

More after the jump...