Soy-Free Chevapchichi
Experience the rich, smoky flavors of the Balkans with this Soy-Free Chevapchichi recipe, a sizzling twist on the classic Balkan delight! Made from a perfect blend of ground beef and pork, seasoned with garlic, sweet paprika, and black pepper, this dish is a celebration of bold, hearty flavors without a hint of soy. A touch of baking soda and sparkling water ensures irresistibly tender and juicy sausages, while finely chopped onion enhances the depth of flavor. Perfectly grilled to a golden brown, these homemade chevapchichi are easy to prepare and ready to impress in under an hour of cooking. Serve them fresh off the grill alongside flatbread, chopped onions, and a dollop of zesty ajvar for an authentic dining experience that's gluten-free, high-protein, and completely soy-free. A must-try for fans of Balkan cuisine or anyone seeking a flavorful, wholesome alternative to store-bought sausage!
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Recipe Information
Ingredients
- 500 grams ground beef
- 500 grams ground pork
- 4 cloves garlic
- 1 tablespoon sweet paprika
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 0.5 teaspoon baking soda
- 100 milliliters sparkling water
- 1 medium onion
Instructions
Finely chop the onion, or use a food processor to ensure the pieces are very small.
Mince the garlic cloves or crush them into a paste using a garlic press.
In a large mixing bowl, combine the ground beef, ground pork, minced garlic, sweet paprika, ground black pepper, and salt.
Add the finely chopped onion to the mixture.
Dissolve the baking soda in the sparkling water and pour it into the meat mixture.
Using your hands, thoroughly mix all the ingredients until they are well combined. This ensures the spices are evenly distributed.
Cover the bowl with plastic wrap and leave it in the refrigerator to marinate and let the flavors meld together for at least 2 hours, ideally overnight.
After marinating, take the mixture out of the fridge and shape into small sausage-like forms, approximately 7-8 cm long and about 2 cm thick.
Preheat a grill or a heavy skillet over medium-high heat.
Cook the chevapchichi for about 6-8 minutes, turning occasionally to ensure they are evenly browned and cooked through.
Serve hot, accompanied by traditional sides such as flatbread, chopped onion, and ajvar, or any side of your choice.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
