Making Slovenian Cevapčići (Sausages) and Austrian Erdäpfelsalat (Potato Salad) | Travel Inspired

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and more affordable.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: store-bought bread

Whole grain pita offers more fiber.

ajvar

🥗Healthier: hummus

💰Cheaper: salsa

Hummus provides a creamy texture with lower cost.

Start with minced meat, about 2 parts beef to 1 part pork.

Grind leftover brisket into medium mince.

Minced onions are added directly to the meat instead of being diced finely.

Ensure the meat is as frozen as possible for easy mincing; cut into chunks for the mixer.

Add seasoning: black pepper, salt, paprika, baking soda, minced garlic from a garlic press.

Combine minced meat, spices, onion, garlic, and egg white; stir to mix.

Shape the mixture into sausages by rolling small balls on a cutting board.

Heat a 12-inch cast iron skillet and fry the sausages, browning them nicely on all sides.

For the potato salad, slice non-starchy yellow waxy potatoes and boil them in salted water until firm, not overly soft.

Drain the potatoes and place them in a heat-proof glass container.

In a saucepan over medium heat, combine beef broth, Dijon mustard, white vinegar, and caramelized onions; bring to a boil.

Pour the broth mixture over the potatoes and add chives.

Let the potato salad sit in the fridge for a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level: