Steps
For the classic cevapcici, parry the beef, mince it and chill well.
Mix the spices and grind finely. Finely chop the parsley and onion.
Season the meat by turning it through a medium coarse perforated disc.
Mix the minced mass again with your hands and add the parsley and onion.
Reminder: Keep an eye on the temperature of the mixture!
Roll the sausage 30cm long and 2-3cm thick on a slightly damp kitchen board and then divide it into approx. 8cm long cevapcici rolls.
Let the cevapcici soak in the fridge for one day, well covered, or vacuum and freeze them.