Makes 1kg chevapy
500g topside steak, not too lean, well chilled
500g pork belly, well chilled
½ bunch parsley, leaves and stems roughly torn
4 cloves garlic
1 egg white
1 tsp Hungarian paprika
freshly ground salt and black peppercorns, to taste
2 tsp vegetable oil
Line a large tray with baking paper.
Cut meat into long strips. Attach the coarse grinding plate to the food grinder on the stand mixer and place the mixing bowl under the grinder.
Turn the mixer to speed 4 and feed meat into the hopper, pushing down with the stomper. Repeat the grinding once again, adding the coarsely ground meat back into the hopper, followed by the parsley and garlic.
Attach the flat beater and mixing bowl to the stand mixer. Add the egg white and paprika to the meat mixture and season to taste. Turn the mixer to speed 4 and mix for 2-3 minutes or until mixture is soft and sticky.
Attach the large sausage stuffing tube to the food grinder and mixer. Using speed 4, feed meat mixture through, shaping into 8cm sausages. Trim with cooking shears and place onto the prepared tray. Repeat with remaining mixture. Refrigerate to firm for 1 hour, if time allows.
Preheat a flat grill, drizzle oil over the chevapy and grill for 1-2 minutes on each side, turning carefully.
Serve hot with salad greens and crispy bread rolls.
- Chevapy can be made up to 1 day in advance, covered and refrigerated until required.