I make these on the BBQ from time to time. They are called Chevapchichi to Slavic peoples and kababs to middle eastern peoples. There are a few ways to make them. My favourate is adding some cumin and coriander along with the rest of the spices. Beer is also a must to wash these down..
recipe -
http://easteuropeanfood.about.com/od/sausages/r/cevapcici.htm
In the tylenol container on the right is hashish for smoking later.
After eating this tasty lunch. I think I may make a batch tonight, of the chevaps... not the hash.. thats all gone.
