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Cevapcici (Yugoslavian Sausages)
1 lb Ground lamb
1 lb Ground veal
1 lb Ground pork
1 lg Yellow onion, peeled and grated
3 Cloves garlic; peeled and crushed
3 tb Hot Hungarian paprika, or sweet paprika and a little cayenne
2 tb Freshly ground black pepper
Salt to taste
Pinch of freshly grated nutmeg
Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve with yoghurt sauce (recipe follows).
1 pint yoghurt 1/2 cucumber, peeled, grated and drained 1 hour 2 cloves garlic, peeled and crushed Juice of 1/2 lemon Salt and ground white pepper to taste Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
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