Cevapcici (Serbian Sausages) With Grilled Peppers
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 (16-ounce) package Certified Piedmontese grass fed, grass finished ground beef
- 1 teaspoon olive oil
- 3 tablespoons sparkling water, like Pellegrino
- ¼ teaspoon baking soda
- 12 shishito peppers
- 12 baby bell peppers
- Extra-virgin olive oil, for finishing
- Kosher salt and freshly ground black pepper, to taste
In a mixing bowl, combine the beef, olive oil, sparkling water, and baking soda and season with salt and pepper. Combine the mixture thoroughly with your hands, allowing it to come together. Cover beef with plastic wrap and let rest in the refrigerator for 30 minutes. Once the mixture has chilled, roll into breakfast sausage-size links.
In a large cast iron skillet over medium-high heat, sear the cevapcici (sausages), turning nearly constantly, until almost cooked through. Remove the cevapcici. To the same pan, add the shishitos and baby bells and some salt and pepper; sear until roasted and soft, 5 to 10 minutes. Add the cevapcici back to the pan and serve.