Monday, December 31, 2007

Saveur 100 for 2008 | Sausages That Really Sizzle

Sausages That Really Sizzle
If you happen to find yourself in Serbia, Croatia, or virtually any other Balkan country and there's a flaming grill nearby, chances are someone is cooking CEVAPCICI. These super smoky, skinless sausages (pronounced che-VAHP-chi-chi)—usually a combination of minced beef, lamb, or pork seasoned with garlic and pepper—have a vibrant flavor and a juicy texture that make them one of the world's great meat dishes. Known by a variety of names, depending on the country you're in, and typically served with flatbread and condiments like roasted-pepper and eggplant sauce (usually called ajvar) and fermented cream, cevapcici likely owe their culinary origins to the Turks (the food is a cousin of the kebab, from which it derives its name). Whatever their provenance, the sooner they catch on here in the States, the better.

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