Cevapcici alla Triestina
Cevapcici alla Triestina are spiced minced-meat sausages grilled over high heat, originating in the Balkans and beloved across Trieste's historic buffets and Carso osmize.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •mixing bowl
- •cast-iron griddle pan or barbecue
- •tongs
- •sharp knife
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 38 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 520 kcal
Instructions
- 1
Combine the minced beef, pork, and lamb in a large mixing bowl.
- 2
Dissolve the bicarbonate of soda in the cold sparkling mineral water.
- 3
Add the crushed garlic, sweet paprika, salt, black pepper, and water mixture to the meat.
- 4
Knead the mixture vigorously with your hands for five minutes until tacky and cohesive.
- 5
Cover the bowl and chill in the refrigerator for at least two hours.
- 6
Shape the chilled mixture into finger-length cylinders, roughly two centimetres thick and seven centimetres long.
- 7
Heat a heavy cast-iron griddle pan or barbecue over high heat until smoking lightly.
- 8
Lightly oil the grill surface and arrange the meat rolls in a single layer.
- 9
Grill for eight to ten minutes, turning frequently until browned and lightly charred on all sides.
- 10
Transfer immediately to warm plates alongside finely diced raw white onion and mild mustard.
Chef's tips
Kneading the meat firmly develops proteins to give the rolls their characteristic springy bite without breadcrumbs. Chilling the mixture before shaping keeps the fat firm and prevents the sausages from falling apart on the grill. Cook over high heat so the exterior char develops quickly before the interior dries out.
Ingredient substitutions
- minced lamb → an equal quantity of extra minced pork shoulder or beef chuck
- sparkling mineral water → cold still water, though sparkling water produces a lighter texture
Storage
Store cooled leftover cevapcici in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a dry frying pan over medium heat for three to four minutes until warmed through.
Common mistakes to avoid
- •Skipping the vigorous kneading, which leaves the meat crumbly instead of springy.
- •Grilling over low heat, which steams the meat rather than creating a crisp charred crust.
- •Using ultra-lean minced meat, resulting in dry and tough sausages.
Serving suggestions
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