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  • Cevapi ala Dani Part II - aka Dragon Cevapi

    I made these almost 2 weeks ago and Ozzy keeps asking on a daily basis if I've posted the recipe and pics yet. He was proud of the way these turned out, but I almost had to swat him out of the kitchen as he kept taking pics of the entire process. Pretty sure no one wants to see me with greasy hands and ground pork in my fingernails.




    As for what's in these suckers... you know what we're like... gotta have cheese, bacon and jalapeños (CBJ) in everything. I had been planning on making cevapi for dinner that night anyway as we had the ground pork and I had yet to try it with anything other than beef. And remembering that we had the CBJ I thought "Why the hell not?!". Hence, "Dragon Cevapi" was born.


    INGREDIENTS
    (Makes 11 links)

    750g ground pork (or beef, lamb, etc.)
    1 large egg - beaten
    1 tbsp onion - minced
    2 garlic cloves - minced
    75g old cheddar cheese - cut into 1/4" x 2 1/2" sticks
    33 pickled jalapeno slices
    6 strips of bacon - cut in half
    1 tsp Louisiana hot sauce
    1/2 tsp Worcestershire sauce
    1/2 tsp liquid smoke
    1/2 tsp crushed red pepper flakes
    1/4 tsp cayenne
    1/4 tsp paprika
    1/4 tsp cumin
    1 tsp baking soda
    4 tsp almond meal
    2 tsp coconut flour
    1/2 tsp parmesan
    salt & pepper to taste


    INSTRUCTIONS

    I rolled up 11 balls of meat, flattened them out with my hand, put the cheese sticks in the flattened patties, then added the jalapeños on top of the cheese, folded the meat back onto the cheese and jalapeños, then rolled it into the shape of a mini sausage.

    Then I wrapped the bacon around each one and placed them in a 9"x13" casserole dish, uncovered. They were then placed in the oven (preheated to 350°F) and baked for a little over an hour (we like our meat borderline crispy).

    Some of the cheese melted out and hardened as it baked... score! Ozzy dipped his in mayo, and I added a little sriracha sauce to mine because well... I'm a little nutz. These were a definite winner as well as a definite "do-again". The biggest seller for me is that they turned out to be 0 carbs. Until I added the sriracha sauce (only 1g per tsp though which is all I used).



    Per serving: 262 calories | Net Carbs 0g (1g carb - 1g dietary fiber) | Fat 22g | Protein 15g
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