Grilled Beef and Pork Sausages (Bosnian Ćevapi)

Ćevapi or ćevapčići  originated in the Balkans during the time of Turkish rule (the Ottoman Empire). You can see the Turkish influence in the similarity of cevapi to a Turkish kofta kebab, which is a mixed-meat sausage that is molded onto skewers for easy grilling. They are small sausages made with a mixture of beef, lamb, and/or pork. This mixture of meats creates a very unique flavour and texture in the sausage. They are also un-cased.  Ćevapi are served in somun (Bosnian pita bread) with raw onions, sour cream and ajvar (red bell pepper relish). This dish is popular in South Eastern European countries and considered to be the national dish in Bosnia and Herzegovina as well as in Serbia.

Ćevapi:
1 lb ground beef 
½ lb ground pork
3 cloves garlic, minced
1¼ tsp. sea salt
1 tsp. black pepper, freshly ground
1 tsp. paprika
1 tsp. cayenne pepper
¾ tsp. baking soda

Ajvar:
3 large red capsicum (bell peppers)
1 small eggplant
5 cloves garlic, minced
3 Tbsp. olive oil
1 Tbsp. white vinegar
black pepper, freshly ground
sea salt

Garnish:
chopped white onions
sour cream
flat bread (pita)

In a large bowl mix together all ingredients.

Using slightly over 1 Tbsp. of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3" long and ¾" in diameter).

Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight).

When you are ready to cook your sausages, preheat your grill to medium heat, 350-400°F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)

Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.

Ajvar:
In a charcoal grill place the red bell peppers and eggplant, cook until lightly charred on all sides. Remove the charred skin of the peppers and eggplants, also remove the seeds and stem of the peppers.

Place peppers, eggplant, garlic, oil, vinegar and salt in a blender and pulse until finely chopped.

Place vegetables in a saucepan and simmer on medium-low for 30 minutes while occasionally stirring. Season with freshly ground black pepper and sea salt.

Assembly:
Place sausages, flat bread, chopped onions, sour cream and ajvar on a platter and serve.