Matthew Evans’ Herbed Cevaps
Making sausages at home is often hindered by the lack of a machine or the lack of skins. Or both. Here is a very simple mix, inspired by Balkan sausages called cevapcici (which are often shortened to cevaps in that particular Australian way) that you can knock up as easily as you would a few patties. Be sure to keep things chilled for best results and if you want to alter the ratios of each type of meat to what you’ve got, feel free.
500g minced beef
500g minced pork
500g minced lamb
1 tbsp salt
5 garlic cloves, crushed
3 tsp ground dried thyme
3 tsp ground dried mint
3 tsp ground dried oregano
½ tsp freshly milled black pepper
coriander or mint leaves
Mix all of the ingredients well together with your hands, just until the mixture becomes sticky. Refrigerate for half an hour after making the mix. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking.
Shape the mix by hand into sausage-like shapes, on skewers if using, then chargrill or barbecue on medium heat for a few minutes each side to cook through.
Serve with flatbread, a dollop or two of natural yoghurt and some freshly torn coriander or mint leaves.
Extracted from Summer on Fat Pig Farm by Matthew Evans (Murdoch Books, approx €25), out now. Photography by Alan Benson.