Bosnian Ćevapi with Kajmak and Onion

Method

1. Grind the pork in a food processor.
2. In a bowl, mix pork, chopped onion, minced garlic, paprika, salt, and pepper.
3. Form the mixture into small sausage shapes.
4. Grill the Ćevapi until cooked through.
5. Top with kajmak and chopped onion.
6. Serve with somun bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.