Thursday, January 10, 2013

Cevapi (Sausage) Dip


I must inform you that I have a lot of trouble cooking small amounts of food. I grew up in a big family and cooking for 4 people was never an option.


Yesterday I made Cevapi burgers and I made so much burger meat I was left with a lot of leftover sausage. Since I didn't want to freeze the meat, I decided to make a dip.


If you don't have Cevapi sausage, you could always use your favorite store bought sausage mixture.


Cevapi Sausage Mixture

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 slices of thick cut bacon, minced
1/2 lb ground pork
1/2 lb ground turkey
1/4 c. white onion minced
1/4c. red onion minced
1/2 tbsp. black pepper
1 tbsp. onion powder
1/2 tbsp. garlic powder
1tsp. paprika
1tsp. creole seasoning or seasoning salt
1/4 c. water
1 tsp. baking soda
1/2 c. jack cheese
1 c. kajmak spread (recipe below)
1 c. cheddar cheese, divided
4 jalapenos, sliced
1/2 onion, diced
extra virgin olive oil

For the Kajmak Spread

4 oz. feta cheese, room temperature
4 oz. cream cheese, room temperature
1 stick butter, room temperature
4 oz. ricotta cheese, room temperature
4 oz. sour cream, room temperature
1/2 red onion minced
2 cloves garlic minced
1 tbsp. chopped parsley
1 tsp. fresh thyme
1 tsp. black pepper

Directions:

To prepare Kajmak spread, mix everything together and chill until ready to use.

Mix baking soda and water in a cup and set aside. In a large bowl all all the meats, onions and seasonings, pour in soda water and mix well. Cover and refrigerate at least 4 hours. Remove from refrigerator.

In a medium skillet add 1 tablespoon of extra virgin olive oil  add onion and jalapenos, brown meat about 15 minutes over medium high heat. Drain sausage mixture, then add back to pan.

Add 1 cup of kajmak, 1/2 cup of jack cheese and cheddar cheese. Top with 1/2 cup of cheddar cheese. Bake at 350 for 15 minutes. Serve with pita chips, toasted bread, or tortilla chips.


Note: You can substitute 1 pound of your favorite sausage to make this dish.



4 comments:

  1. I just wanted to take a sec to say I just discovered your blog today and I love it! I have pinned most of your recipes :) Also am a new follower and I added your blog to my list of favorite blogs on my site. Have a great week!

    ReplyDelete
    Replies
    1. Thank you Ali, I truly appreciate the feedback.

      Delete
  2. Lisa, what a wonderful food background you have! Your blog is fabulous, can't wait to make the tilpia! Thank you so much for sharing your recipes

    ReplyDelete
    Replies
    1. Thank you Katina, I hope you enjoy all the recipes.
      Lisa

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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