We need to talk about Ben Affleck’s flirting techniques
We need to talk about Ben Affleck’s flirting techniques

Sarah Finnan

8 of the best Irish campsites to visit this summer
8 of the best Irish campsites to visit this summer

Lauren Heskin

Best BRITs – The standout moments everyone is talking about from last night’s BRIT Awards
Best BRITs – The standout moments everyone is talking about from last night’s BRIT Awards

Sarah Finnan

This period extension in Foxrock pulls out all the stops
This period extension in Foxrock pulls out all the stops

Sharon Miney

How to power your business with an entrepreneurial mindset, according to the experts
How to power your business with an entrepreneurial mindset, according to the experts

IMAGE

The making of Cruella and MAC’s dramatic new collection
The making of Cruella and MAC’s dramatic new collection

Holly O'Neill

History-making women: The best moments from the Brit Awards 2021
History-making women: The best moments from the Brit Awards 2021

Jennifer McShane

Image / Editorial

What to Cook Tonight: Herbed Cevaps


by Meg Walker
23rd Jun 2016
blank

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.

Serves 10

Ingredients
500g minced beef
500g minced pork
500g minced lamb
2 eggwhites
1 tbsp salt
5 garlic cloves, crushed
3 tsp ground dried thyme
3 tsp ground dried mint
3 tsp ground dried oregano
? tsp freshly milled black pepper

To serve
flatbread
natural yoghurt
coriander or mint leaves

Method
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.

Summer on Fat Pig Farmb

Extracted from Summer on Fat Pig Farm?by Matthew Evans (Murdoch Books, approx €25), out now. Photography by Alan Benson.