Smoky Beef Sausage Flatbread with Gravy — Loaded Beef Sausage Flatbread - Poutine Cevapi
Bosnia's smoky grilled beef cevapi drowned in Canada's deep umami poutine gravy that melts fresh cheese curds into salty pockets, all soaked up by warm pillowy Balkan flatbread with sharp raw onion rings cutting through the richness
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate white onion into a bowl. Mince garlic. Slice red onion into thin rings. Pick parsley leaves. Warm flatbreads in a low oven wrapped in foil to keep soft.
Build 1
Divide ground beef into two portions. Knead each portion with half the grated onion, half the minced garlic, 1 tsp baking soda, 0.5 tsp salt, 0.5 tsp pepper, and 0.5 tsp paprika in separate bowls for 90 seconds each until tacky and uniform. Shape each portion into 5 finger-length sausages roughly 8cm long and rest both batches in fridge.
Build 2
Melt butter in a medium saucepan over medium 60 seconds until foaming. Whisk in flour and cook 2 minutes until the roux turns walnut brown. Stream in beef stock whisking constantly, then add remaining garlic, soy sauce, and Worcestershire.
Simmer
Reduce gravy to low and simmer 8 minutes until it coats a spoon and tastes deep and glossy. Adjust salt off the heat.
Grill
Heat a grill pan or heavy skillet over high 3 minutes until ripping hot. Working in batches if needed, brush cevapi with oil and grill 4 minutes turning every minute until each side carries deep char marks and the inside is just cooked through. Keep the first batch warm while grilling the second.
Build 3
Lay each warm flatbread on a plate. Arrange 5 cevapi in a row down the center of each. Scatter cheese curds across the top so they sit between and over the hot sausages.
Plate
Pour hot gravy over the cevapi and curds on each flatbread so the curds start to soften and the sauce pools across. Scatter red onion rings and parsley over the top, finish with a drizzle of sour cream, and serve immediately while the curds are melting.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.