Grilled veg with Civapi and Pljeskavice

CraigC

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I don't like gas grills. I think I used one in my early 20's. I really like the flavor hardwood charcoal gives to grilled food. Do you have recipes for "sausage" and patties?
 

Morning Glory

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Morning Glory

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Here it is translated:

Ingredients
400 g of beef
200 g of veal
100 g pork
0.5 dl of mineral water
1 larger onion head
2-3 cloves of garlic
pinch of ground red pepper (optional)
salt, pepper
2 dl oil

Clean the grills, lubricate the grills, the season of preparing meals outdoors has begun! Although kebabs are high on the list of favorite grilled delicacies, burgers do not lag behind in their popularity. AND there is nothing better than preparing your own, homemade burgers. So adjust the flavors to your taste. Spicy, the addition of cheese or even bacon… everything is possible when you have the basic recipe for burgers vulgaris. And no, there are no secret spices in this recipe.

Preparation:
When choosing beef, veal and pork, choose the one from the neck or shoulder, which is lightly streaked with fat.
Grind the meat, preferably twice, and mix it in the stated proportions.
Peel garlic, grate it and slice it. Pour hot water over it and put it on a low heat to boil. When the water has boiled, strain the water directly onto the meat through a fine strainer.
Add salt and pepper and mix well with your hands.
Add a little mineral water and very finely chopped onion. Mix everything until you get a uniform mixture that separates from the bowl and is compact. It is recommended to let the mixture stand in the refrigerator for at least an hour.
Shape the meatballs and shape them into burgers no thicker than 1.5 cm on a lightly oiled base. Bake them on a well-heated and "greased" grill.
Serve the burgers with french fries, and don't forget ajvar or kajmak and shopska salad!

Note: You can shape kebabs in the same way, only finely chopped onions do not go into this mixture.
 
Last edited:

medtran49

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What's the purpose of the baking soda here?:



BTW - the second recipe link is in Croatian...
There's a translation link on the web site, a pop up on my tablet at least, which i believe you used since they are exactly the same down to the mention of the squash, which I think possibly really means the garlic??? We need Burt Blank to translate that part.
 

medtran49

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The baking soda apparently increases the pH, making it harder for proteins to bond, making the final product more tender, and also increases ability to maintain moisture, making the final product juicer, at least according to the sausage making books.
 

Morning Glory

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The baking soda apparently increases the pH, making it harder for proteins to bond, making the final product more tender, and also increases ability to maintain moisture, making the final product juicer, at least according to the sausage making books.
A tip worth knowing!
 
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