Review on 🌭 Ljyzoid One Press Cevapcici: The Ultimate Manual Sausage Stuffer Grill Maker for Perfectly Stuffed Sausages in No Time! by Amy Gregoire

The most difficult and time-consuming part of making small cevapcici sausages is the shaping. In order for them all to be the same size, you need to use a form. This form does 7 at a time and is therefore very efficient. In practice, however, it is somewhat difficult to get the meat to extrude properly. You need a very fine grind, you can't use vegetables (e.g. onions) and you have to put it down almost vertically first and then slowly tilt. Because it doesn't apply enough pressure, it doesn't have the durable molded finish of store-bought chevapies (they're made with curved padding and then cut to size). The bottom line is that this works for family situations and is still better than hand shapes.