Leisurely Weekend

[a_boleyn]

Instead of hitting the market on Saturday morning, as I usually do, I slept in which meant that Sunday I was out the door at the leisurely hour of 11am (the farmer's market opens at 10am on Sundays) to pick up my lunch. This is what I ended up with.

Market Day Brunch - clockwise from the top: fresh buns, smoked turkey, pastrami, French double

Comments

[a_boleyn]

I shaped the sausages but didn't season the meat mixture myself. Even my mother, who was an excellent cook, didn't mix and spice her own ground meat for the mititei but bought the pre-seasoned meat from the same vendor as I did at the city market for the last 20 plus years. I believe it's a mixture of beef and pork although just pork is also used in some areas.

Based on what I taste and smell in the mix, if I make my own, I'd start with this recipe (replacing the ground lamb with beef) as I don't believe they use lamb especially based on the cost (1 1/3 pound for $5.99) . Some recipes use thyme and caraway but I don't taste them in there. Summer savoury is probably a component though not in this recipe.

Serbian Cevapcici
Yield 4 servings

1 1/2 pounds ground pork
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced very finely or ground
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Preheat a grill for medium-low heat.

In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick. (Refrigerate overnight so the spices can permeate the mixture)

Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.