query on croatian sausage, paviticas-

[A. Maberry]

There used to be a cooking show in Seattle featuring the chef at St
Michelle winery, John Sarich, who, I believe, is Croatian.
He made cevapcici as a kind of elongated (sausage shaped), highly seasoned
meat ball. I could swear I've had roughly the same thing in Turkey but
can't remember what they were called at the moment (not "cevapcici").

allen
maberry at u.washington.edu

On Fri, 2 Aug 2002, Peter A. McGraw wrote:

> There's a kind of sausage called cevapcici [tSEvaptSitSi], which hails from
> the former Yugoslavia, I'm not sure which republic.  I used to eat it at a
> restaurant in Vienna called Bosna, so obviously it was a part of Bosnian
> cuisine, but it may be also, or even originally, Croatian.  It was also
> popular elsewhere in Eastern Europe.
>
> Peter Mc.
>
> --On Friday, August 2, 2002 11:47 AM -0500 Beth Simon <simon at IPFW.EDU>
> wrote:
>
> > what type or types of sausage would "croatian sausage" be? any croatian
> > names appreciated
>
>
>
> ****************************************************************************
>                                Peter A. McGraw
>                    Linfield College   *   McMinnville, OR
>                             pmcgraw at linfield.edu
>