Thursday, 24 July 2014

Ted Style Chevups

NAME: _Ted Style Chevups

150g minced beef
2 tsp raw sugar
2 tsp sweet paprika powder
1/2 tsp cayenne
2 tsp granulated garlic
1/2 tsp salt
1 cup breadcrumbs
2 tsp psyllum husk
1 tbsp olive oil
3 tbsp beef dripping

Well mix everything but the dripping by hand in a bowl, form into a log about 7cm (3") diameter, flatten to about 1cm (1/2") thickness and 9cm - 10cm wide, and square up the ends with the edge of a knife, then refrigerate for at least an hour. Then cut the log across into 1cm strips. You should get around ten 1cm x 1cm x 9cm chevups. Multiply quantities if you want to make more.

Heat the dripping in a frying pan to medium heat, and fry the chevups until brown and slightly crisped on each side.

Serve hot.

My father spent time in Hungary and liked the chevups (spelled "cevapcici" which is prnounced "chevup-chi-chi") so he and I started varying recipes and spices. I like powdered red chilli in them, too. Cevapcici are skinless sausages, so follow sausage-making basics - keep everything cold as possible while mixing, mix well so that the mixture begins to cohere but don't allow the fat to smear, and allow setting time in the refrigerator (at least an hour, preferably a day) before cutting into slices.

I feel that dried garlic granules gives the best flavour, but I've also finely chopped fresh garlic and onions, sprinkled those with salt, mixed and let stand for an hour beforehand and that tasted not too bad either. Experiment. I think making these with lamb mince would be delicious, especially if you add fine-chopped fresh mint leaves and a few teaspoons of lemon juice and some cumin powder.


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