Cevapi

Method

Combine beef mince, pork mince, onion, garlic, paprika, cayenne, salt, black pepper, cumin and parsley in a large bowl, mixing gently with your hands until just combined; avoid overworking the mixture. Divide the mixture into 8 equal portions and roll each into a cylindrical sausage shape about 8cm long and 2cm thick. Heat olive oil in a large frying pan over medium-high heat until shimmering. Place the cevapi in the hot pan and cook for 3-4 minutes per side, turning carefully until browned and cooked through. Serve immediately whilst still hot, traditionally with soft bread, sliced onion, soured cream and ajvar pepper spread.