Cevapi /Cevapcici, A South Eastern European, skinless sausage.

[@davidhalldurham]

Glad you're home. We were getting worried... Ćevapičići is one of my favorites. BTW, it's pronounced like Cheh-VAHP-chi-chi. Great recipe.

[@daviddyer3416]

Hey Scott, For some time now I had the idea of, having seemingly run the gamut of British sausages and such like, how about a series on the great sausages of Europe? This looks to be a first step in that direction. More, please?

[@stephenstaletovich4429]

Great recipe-you’re very close to authentic! Chevops or cevopcici is pronounced Chee-vop-chee-chee. Most Serbian versions are exactly like the one you featured with minor differences. We typically only use one egg white in the mixture. It is also common to add finely diced onion to the mix. Chevops are traditionally served with a cream cheese concoction called kajmak (Ki-Mack) and diced raw onion only on a flatbread. You had the shape correct but in the old country, they are about 1/2 the size of yours. It is also a good idea to chill the mix over night before forming to allow the meat to absorb the spices. Some even go up to 72 hours, but I can never wait that long! Great video! Thanks for showcasing this Serbian staple!

[@tonimontana2]

No eggs go in cevap never ever,no paprika no chilli,its meat,peper,salt and u could use mineral water and garlic water but that's it.This what Scott made i have no doubt tastes good, but its not a cevap in any shape or form.

[@stephenstaletovich4429]

@@tonimontana2 what region are you from? My recipe is from Kosovo.

[@gunarone1]

Rather watch you than movies, great vids of a master at work keep them coming.

[@robrock7882]

Just got in from work to see you posted a new video really pleased with that. Not seen you post much recently! I really enjoy watching all your videos the content is always spot-on and your videos are really inspiring and educational, I have learnt so much watching your videos for this last year well done and thank you. Please keep the uploads coming as they're really enjoyable to watch.

[@pauloduarte3095]

Hey Scott Brother you are amazing, i don't know how or why but i can spend hours seeing your channel. You sir, are what we call in Portugal " the man". I'm so intrigued by this channel and by your personality maite. I really enjoyed all the amazing stuff that i can learn in this channel and your books are just what every aspiring chef or butcher needs to have in the library, they are packed with lots of information about butchering and amazing recipes. Keep up the amazing work brother, and if one day you decide to have a workshop i will go for sure.

[@TheScottReaproject]

Cheers Paulo, very kind of you mate. I really appreciate your comments. Cheers brother, I'll keep you posted on the workshop front. Rock on..

[@patrickgalla7588]

Use a plastic bottle, cut the bottom off. Pipe the spout section with meat and use the spout piping out the sausages. A jar or aluminium can that fits the spout section is used as a plunger to push out the meat.

[@patrickgalla7588]

@Kwiene Makeda I agree, but it pushes out an even stream similar to his sausage stuffer. The thickness is approximate to what he made and less the mess of handling it.

[@charmaignecalinao5658]

This looks amazing! Do more caseless sausage recipes if there are more! Love this vid thanks!

[@skdesign98]

Glad to have you back Scott missed your videos!!

[@teachered5439]

This is awesome. I learned to make cevapi last year after I came back from Bosnia. Absolutely best thing I ever ate .

[@nucupanzaru9609]

Salut Scott! Răspund din România! Preparatul prezentat sunt tradiționalii MICI ! Cu puține diferențe funcție de zonă! Hi Scott! Answer from Romania! The preparation presented are the SMALL traditional With few differences depending on the area! A good thought! Nucu

[@wirrest]

Good that you're back. Nice video. I love Cevapacicic too, but I would only ever serve them with Djuvec-Rice. And of course Ajvar and some kind of sour cream.

[@archiewaller9496]

Yes finally I can watch again , I had to binge watch every video until you uploaded again lol

[@DiscusRussell]

Your take on a french garlic sausage be great next bud Best Regards as always

[@joed4859]

Glad to see you mate! Been missing you!!!! 💪🏼💯

[@christoslefkimiotis9889]

when you see the "c" letter say like the "ch" in chair, the "e" is like the E in Empty, the two "Is'" sound like the I in the word Idiom. So is Ch-e-vap-Ch-i-Ch-i. and is a Serbian dish but is very popular to all the countries of the Former Yugoslavia and they eat it with a paprika sauce. In general all the Balkan countries including Turkey have a similar dish.

[@Adamf-fv9eh]

This is a much loved dish in my house. It's traditionally served with sour cream, sliced onions and ajvar - a roasted red pepper sauce. Often served as a sandwich on lepinja - a traditional Balkan bread. I'm making a batch this weekend. Delicious!

[@archiewaller9496]

Adam 1228f if you could describe the flavour wat would you say it was like I’ve never tried it

[@jimmyganglia5234]

@@archiewaller9496 like burger but different much more intense because its fermented for few days

[@coops9871]

HE'S ALIVE!!! Good to see you posting . Loved these when I was out in Bosnia in the 90s

[@nbozzio55]

Hell ya!! You are back!!

[@garynipp5415]

Grate to have you back. Where was the Coleman's?

[@Box500spooks]

I got a taste for ćevapčići when I was in Bosnia during the Balkans unpleasantness in the 90s. The Bosnian version didn’t include pork, for obvious reasons. Still make them today. Excellent with a pivo or two.

[@Dosadniste2000]

Bosnian Serbs and Bosnian Croats include pork, also for obvious reasons.

[@Box500spooks]

@@Dosadniste2000 I'm sure you're right. My experience was that the version I bought in town were without pork, and my Bosnian Serb friend also made them without pork, since many of her friends did not eat it. Our fantastic local cooks also made them without pork because our staff came from across the community. I have also had them in Croatia; I'm not sure they really tasted any different with or without pork! All equally delicious. What I have not been able to do is find the right bread here in UK.

[@Dosadniste2000]

@@Box500spooks Don't worry. The original ćevapčići is made of fatty beef only. People add other meats like pork bc it's cheaper, more available, and in street stands they add soy to reduce the meat %. As for breads , look up LEPINJA recipes, and pick the one you like. Try also SOMUN and SOMUNČIĆ.

[@picukaroz]

@@Dosadniste2000 Ask any one from Sarajevo what is original and they would say beef plus lamb(more sheep than lamb) but new generation don't like smell of lamb(sheep)meat!!!

[@picukaroz]

@@Dosadniste2000 Somun only!Lepinja is more Serbian bread!!!Deset u pola(somuna)sa lukom!That is all!

[@jeremyadams8035]

Glad you're back! Missed your vids. Love your venison cookbook

[@squirrelknight9768]

Well... "Che-vap-chi-chi" would be more like it

[@Bubbelmax]

I usually like to say "Che-va-pi-chi" never ever someone didnt know what I meant ;)

[@squirrelknight9768]

@@Bubbelmax "everyone never ever someone" ...wtf?

[@Bubbelmax]

@@squirrelknight9768 thanks, corrected it ;-)

[@robertglenn936]

Glad you are back! looks delish. You are the man. Can you explain the backing powder and baking soda thing?

[@FreyjahTsukino]

Finally ive waited so long for another video, glad to have you back mate!

[@dantehawthorne2540]

It's about time. We were starting to worry about you... Welcome back Sir

[@jorgradtke8219]

I love this stuff and I make it alot. The only topping I know for this traditionally is Ivar. Fantastic!

[@bassfingers]

Good to see you back again ✌🏻❤️

[@cobrajoe2001]

Looks amazing sir ! Greetings from Texas Thanks for sharing !

[@waynethepain]

Lovely! In Romania they are called mici (sounds like meech), barbecued and best served with mustard, crusty bread and beer! 😄 Yummy

[@edweiser63]

Or you could go old school and just dip in salt (my parents still make fun of me for using mustard). But the big difference with mici and what he made is that with mici you've got a lot more garlic made into mujdei, as well as there is no paprika or cayenne pepper...unless you're some Hungarian or from Ardeal. Instead you use cimbru. Also you don't use egg, you would use water or preferably beef stock. Basically for old school traditional mici (where you don't have paprika or allspice): Pork or half beef/half pork salt pepper bicarbonate cimbru mujdei beef stock

[@jamescenter5325]

So glad your back, next time you travel to the USA you must head down to South Carolina.

[@martingindulis5310]

so glad your back

[@sacredgreg2]

I'm making this for my tea today can't wait. Nom nom 😋

[@mladenv5311]

Nice try Scott but no cigar. There are only 5 ingreedients for the best Che-vap-chi-chi. I am from Sarajevo, Bosnia and I know a few things about that......if you ever go to Sarajevo try them and you will see the difference. By the way, you can find so many other dishes over there that you would definitely like to try. Cheers! I still like your work!

[@elpenorsarajevo4591]

Totally agreed... Variatons are possible, so that you have regions that claim their ćevapćići are the best, but the traditional Sarajevski ćevapčići are unique, simple (no pork meat in it btw, but rather calf or beef meat, and possible lamb meat), served on home baked bread or rather flatbread with chopped onion (original recipe) or sour cream, ajvar etc... Not that I am agains "Banjalučki ćevap" or "Travnički ćevap" though... Tastes are unique for all of them, cannot be compared and its a matter of personal preferences... If you ever visit Bosnia and Herzegowina, I would strongly advice you to try each one for yourself and decide which is the best! As a Sarajlija, there is no doubt in my mind and im sure Mladen will agree :D Cheers mate!

[@chasm616]

I find these go best with a mild, cold yogurt-based sauce. Delicious, love to grill cevapcici all the time. So cheap and easy to make as well.

[@leroyjarvis5617]

Great video! Glad you're back. Can you make a Salisbury steak with mushrooms and gravy. One of my favorite things.

[@johnaeryns5364]

We actually sell these at my butcher shop. It's pronounced shá-va-pee, and they're actually really good.

[@kentonyoderii3443]

Im a long time subscriber and with much love and respect for you and your skills a big fan. I am educated informally albiet in many of the same craft. My Scots- Native American-Latvian heritage brought me many culinary skills my father and grandfather where "meat cutters" here in the states, so i gathered lots of knowledge from them, my passion when younger was hunting and fishing, always had game to cook and eat. Please excuse my ignorance but I have never heard a sausage recipe call for baking powder ? What is the purpose ??? cant wait to try this recipe thanks for your fine videos God bless you

[@TheBinarySon]

WAIT - Isn't this the dish they argue about in the Albanian/Macedonian cafes sketch from Key and Peele?!?!?!

[@vedran5582]

Yes!

[@livelaughloaf519]

imagine a couple of patties of these on a nice bun with some nice herb/garlic yogurt, red onion and lettuce.

[@desleykakoulidisgallaway3382]

Yes, tzaziki with Greek pita/ Turkish or sourdough, yum

[@MrTeko75]

Nice! good to see u back.

[@headshunter]

Good to have you back mate, we've missed you

[@eltel1952]

Good to see you back Scott

[@stjepansuman]

Looking good inside even I thought you made them double size then they come. Smaller is easy to entirely thoroughly and evenly bbq. Originally recipe comes with no pork at all and with only garlic, salt and pepper. No paprika, etc. Garlic is mixed in form of garlic water. Boil 2dl of water and pour it in a cup with sliced garlic. After a few minutes rinse (just water ,no garlic) into meat, mix it and live it in a fridge over night to ferment. Garlic water has something with it. Proper name is "čevapi" or "čevapćići" In English it is pronounced as it is writen like "chewapee" or "chevapchichi" I am your subscriber for years, I enjoy watching your cooking. Videos are simple, short and full of "essential ingredients". Regards from Croatia.

[@Dosadniste2000]

Everyone, this is the exact recipe.

[@Dosadniste2000]

@@carmenschumann826 Stjepan's recipe wast he only correct one. Greetings from Serbia.

[@Dosadniste2000]

@@carmenschumann826 Ah, you saw it in your crystal ball.

[@Dosadniste2000]

@@carmenschumann826You just contradicted yourself when you said "all the regions all make the same stuff !!"

[@carmenschumann826]

@@Dosadniste2000 . . . all the regions make these meat sticks / skinless sausages or what ever you like to call it (Ćevapčići, Kebaptscheta, Blahblah . . .), the historic origin is generally estimated to be Iranian/Persian (definitely not Serbian) and was ported/migrated by the Osmans throughout the Balkan Regions . . . on this way the ingredients (sorts of meat, spices and herbs) changed into many slightly different variations as well as they are served with many different add-ons like onions, mustard, Aijvar, Kajmak, Ljuteniza, sour cream . . .

[@TraiascaRomania]

I don`t know how it is over there in your lands, but back in Romania, .... blending food by hand with the ring is not allowed...even with hand gloves ... but hey, I appreciate your devotion, I honestly do

[@TraiascaRomania]

and why crack an egg in a separate bowl to wash something later when you could just have smashed it inside the main one? ... same thing

[@ericlarson9386]

I think I had this while stationed in Bosnia. Now I know what it was. Called. I still remember it fondly today, 17 years later.

[@anthonygreen9609]

Made this today and it was gorgeous.

[@blondin07]

These were very popular in Australia, too. They called them 'Che-VOP-chee-chee'.

[@SeaCatFl]

Okay these look good enough for me to grab the recipe from the Video. I'm going to have to play with this Recipe.

[@snoken8981]

Just ate Cevape today, this was a nice surprise! :)

[@DStrayCat69]

Great stuff :-) Looks very similar to the way I make Gyros... If I try your sausage method, like Gyos, I would wrap it in a Pita bread with Tzatziki, Tomatoes and raw Onion... (Donair). I couldn't imagine putting Catsup and Mustard on such a great meat... Sorry...

[@gastonrivera3478]

Scott... can those sausages posibly salt, smoke and dry without a skin? Hanging with a stick or a butchers rope?

[@gastonrivera3478]

Kwiene Makeda lol 🤣

[@ianm2170]

Lots of people on here could start a war over the ingredients of a sausage. No wonder "Balkanization" has come to mean "to divide a region into smaller, hostile states or groups". The sausages look good, though...

[@jimmyganglia5234]

Its in our DNA

[@larryleisuresuit9584]

What is the baking powder for? I mean, what's it do for this recipe? I am not a fan of lamb really, I wonder what this will come out like with Elk. Glad to see you got back ok. we have more in common now than before man, i was in the USA for half of January as well! Yup, both halves really and also the whole rest of my life. LOL!

[@frankonacinovic8925]

It helps tenderise the meat and also this way they don't give you heartburn. For some reason baking soda really helps with that. My father uses it when making beans for the same reason.

[@willscherrer2642]

Hey Scott - Welcome back. Was the beef pretty lean (

[@jimmyganglia5234]

No pepper goes in the mix

[@picukaroz]

You can make pljeskavica instead cevapcic.It hamburger shaped meat similar recipe to cevapcic.So feel free to put fresh minced peper any of kind and you can also put some cheese chunks and some ham and you got gurmanska pljeskavica or gurman hamburger if you want!Also you can roll cevapcic in ham then it is rolovani cevap!

[@ianmiller865]

great recipe, but any chance you can do a plain loose pork sausage, as want to make my own.cheers

[@aazogbi]

I was worried already! Welcome back! Guess some US recipes are on the way...

[@daviddanbbq5848]

We have something similar in Romania called mititei or mici

[@outdooorsman]

def gonna try this!!!very easy and it looks reeeal good.just hope i can find some ground lamb lol

[@Dosadniste2000]

The exact recipe is what Stjepan Suman wrote in his comment. Greetings from Serbia

[@Dosadniste2000]

You also eat it only with thinly sliced onions. And you may use kaymak (the clotted cream) or lighter version of sour cream. Everyone else just overpowers the taste of meat, no ketchup, mustard, ajvar..

[@duanehealing5965]

I'm imagining those with a bit of fresh chopped parsley or coriander added in and drooling.

[@Dosadniste2000]

that's bc you can't cook

[@TheHeraldOfChange]

In my family we called them Chevapchi or Chevapchichi.. Delish!

[@ijimpattison]

@scott could you tell me why you would add baking powder what does this do or bring to the sausage? Thank you in advance

[@brotomann]

The baking soda is required to give them their signature slightly springy and bouncy texture. If you try making these and separate out a small batch without the baking soda, you'll notice the end product is denser and more like a typical kofta.

[@Dosadniste2000]

@@brotomann If you leave it overnight in fridde, you won't need baking soda

[@jimmyganglia5234]

@Gary Clinton springy ;-)))

[@Nik2555]

Nice mate cevap looks bang on, can get jars of ajvar from the Turkish/polish shops in uk. It’s a red pepper dip that you serve with cevaps 👌 it’s pronounced chuvaps.

[@Dosadniste2000]

You only serve it with raw thinly sliced onions. You may add Kaymak. Ajvar is already a deviation that overpowers taste

[@picukaroz]

If you like ajvar the best is from Macedonia!I buy it in balkan or Polish shop here in Canada! IVAR :)

[@Nik2555]

MamMia Less in your opinion

[@Dosadniste2000]

@@Nik2555 Facts are not a matter of opinion

[@lochlainnmacneill2870]

Another gem.

[@Ian-iu2tl]

These are very tasty. I live in Ottawa and my workmate from Slovenia introduced me to this. There is a back taste very similar...wait for it...to KFC. So yeah. Very tasty. We ate them on flat bread with Ajvar...roasted red pepper sauce...wicked.

[@anitaendinand]

It,s not easy for me to get lamb...is it possible to make with a pound of game instead?

[@picukaroz]

You can make it from beef only but i think it would be nice with game meat too.In mix with beef ofcourse.Cheers!

[@DIYJoker]

Welcome back Scott :-)

[@staxter6]

Used to prep these by the thousand in SA with my Croat buddy for braai's. Yum..

[@Cattivo2u]

Is that baking soda or baking powder?

[@bowhuntinbob8269]

YOU'RE BACK!!!!

[@toddellner5283]

Baking powder or soda? You said both at different times

[@ryanperryjasper]

Very popular here in Aus as well

[@acrophobe]

Anyone else see the Key & Peele skit on the Macedonian and Albanian restaurants? lol I didn't even know cevapi was a real food. Sons of my bitches!!!!

[@justfilmit3412]

Nice video m8 👌

[@markhall7646]

Triple yum!! Multi-species sausages!!

[@gasman417]

Welcome home mate. I think the mustard may not have been colmans, are you ok?

[@damionbarnes2158]

He is in a good mood today.

[@andreisalagean4760]

my friend , what do you have there is "MICI" - romanian traditional dish .... not original from Romania however ..........

[@marcuscicero9587]

got to get a stainless mixing bowl brother. this one looks like it might belong to Rover

[@WepaRStrasni]

Great vid! The real recipe is 100% beef and 2% salt, nothing else

[@jimmyganglia5234]

Ide mrale i bravetina ili ti ga ovčetina

[@WepaRStrasni]

Jimmy Ganglia jedi cevape mraleeee

[@Dosadniste2000]

@@jimmyganglia5234 Nah, that is the stinky poor muslim version. The proper version is beef.

[@vijaygray]

Thank God, we heard from you.

[@randalboatman5996]

what part of the united states was you in?

[@kevowski]

Welcome back fella Don’t ever grow up, there’s too many of those types in this life!!

[@marcuscicero9587]

like all of this guy's stuff. a regular guy he is

[@robrock7882]

The Master Butcher is back with more uploads to come brilliant news and welcome back to your KZbin fans bring on the next video lol

[@dmarco5396]

In Romania they are called "Mici".

[@johnbuxton1390]

Lol. Excellent!!! 😊👍

[@c.richter2567]

Looks nice, but the proper condiment to go with them would be Ajvar.

[@Dosadniste2000]

No, it wouldnt. It overpowers the taste of meat.

[@batman5933]

Hello from serbia Scott, i follow you for about 4 or 5 years. simillar dishes as here. Samo napred!

[@rickayers3150]

Yumm

[@mesiroy1234]

‏‪7:33‬‏ he let is his inner child out Lol

[@austin2842]

Is it raining outside in Scott's world or is my basement flooding?

[@RobertsBulgaria]

Thank you for the upload. I had in depth arguments and abuse for my advanced age from two Serbian Ageist Discriminatory Racist Chuckle Sisters who are adamant that this recipe of yours is purely SERBIAN and would not accept any possibility of a Bosnian version or any possible influence to the dish from further East such as the Byzantines, the Ottomans and even the Persians despite the name of the dish being the Persian for KEBAB. I have deleted all of their infantile tittle-tattle personal abuse and posted again that I doubt the Bosnian version contains Pork Meat. Over and Out.

[@Dosadniste2000]

^ The guy who has more wrinkles on his face than folds on his cerebrum. And that is where the IQ is.

[@RobertsBulgaria]

@@Dosadniste2000 Oh dear, I see the racist bigots are out again, does your Mommy know that you're out. Any more of your infantile abuse and I am reporting you to KZbin.

[@Dosadniste2000]

@@RobertsBulgaria

[@RobertsBulgaria]

@@Dosadniste2000 I took screenshots of every post you and the other racist bigot made together with your ageist comments too. You do realise you could actually be charged in a criminal court for what you posted? If you want to play with the Big Boys then, you'd better learn Big Boy Rules.

[@Dosadniste2000]

@@RobertsBulgaria HAHAHHAHAHAHAH. charged in criminal court for addressing your lack of IQ? What race is IQ? You should stop using drugs. You may end up in a padded cell.

[@MrBillytwice]

Wonder what they'd be like with some Colemans mustard powder in the spice mix...lol Colemans is magic. I buy elcheapo double burgers from McDs and slather them with Colemans. Tastes better than a big mac...lol

[@Dosadniste2000]

they'd be shit

[@paulbaker2]

My game room will be running hot this weekend !! Go go meat grinders 🌶👍

[@marcuscicero9587]

hey KZbin cooks get yourselves some fine crystal Roland brand sea salt. about 3 bucks for a 26 oz. canister. the stuff ain't granular it's flakes. beautiful stuff and it don't break the bank. in the U.S. it's somewhat available.

[@UntitledSpaghetti2]

You had me drooling until the mustard and siracha. I was picturing a nice thick mushroom and onion brown gravy.

[@jimmyganglia5234]

Where is the flat bread or lepinja and clothed cream..and there is no pork or egg in the chevapchichi..little secret..it needs to ferment so they become kind of springy;-))) *edit* you could make 4 ćevaps from one of your ćevaps..its cooked on flat grill with some lamb tallow and you need to turn them around nonstop

[@Dosadniste2000]

You learned the Serbian dish well.

[@jimmyganglia5234]

@@Dosadniste2000 its tradition here and its not Serbian..its Turkish..only Serbian thing that is good is their women

[@Dosadniste2000]

@@jimmyganglia5234 If you could think (which you can't) you'd compare how the Turks and Balkan peoples make their kebabs and you'd see the Bosnian people did NOT contract it from the Turks. As for your primitive comments about women, you must a be a scholar and a gentleman

[@johnsmith-qf1op]

Where was the Colemans?.