Cevapcici with savoy cabbage

Ingredients for 4 servings:

• 500 g minced beef
• 500 g minced lamb
• 16 g salt
• 18 g paprika
• 5 g pepper
• 1 g nutmeg
• 150 g onion(s), chopped
• 5 g garlic, pressed
• 1 head of savoy cabbage
• 500 g potatoes
• 100 g bacon cubes
• 5 g salt
• 1 tbsp oil
• 125 ml cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Combine well-chilled meat with the spices and mince through a 3 mm disc. Blend the mixture until it binds together; the more you mince, the better it will bind. It works best if you chop it. Form 40 g cevapcici or portion them to the desired size using a stuffer. Store the sausages at 2-4 °C. Avoid excessive air circulation. The selected spice base keeps the meat color appetizingly fresh. Originally, beef and lamb are used; if you don’t like lamb, lean pork can also be used. For pork, use half the amount of garlic or to taste. Peel, boil, and mash the potatoes. Fry the bacon and onion in oil. Fry the cevapcici in a little oil over medium heat until browned all over. Cut the savoy cabbage into strips, add half a cup of water and the salt to a large pot, and bring to a boil. Boil vigorously for about 3 minutes, then strain the water. Season with pepper and nutmeg. Add the potatoes, a little cream, and fried bacon with onions, and stir. Season again. Divide the savoy cabbage among the plates and serve with the cevapcici.