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Chevapchichi Recipe

1 kilogram ground meat
4 Garlic clives; finaly choppe
1 ts salt
1 ts baking soda
2 ts freshly ground black pepper
1 ts cayenne pebber; or more seasoned pepper and garlic pebber
1 egg white; beaten


Combine all ingrediants; blend well. Form into finger shaped sausages about  3/4" thick and 4" long.
Cook slowly untill well browned on a charcoal grill.
Turn sausages often.
Sausages should be brown on the outside. According to tradition, these sausages are served on a bed of chopped onions, with tiny hot pebbers, mixed vegetables and bread.