Skinless Sausage

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This egg-free pan fried and then baked homemade skinless sausage recipe is bursting with flavor. Made with ground beef, heavy cream, bread crumbs and sautéed onions and garlic and seasoned with curry, paprika, ground pepper and parsley. Makes a perfect weeknight dinner or when entertaining guests.

These skinless sausages with the right amount of spice and herb are flavorful, so easy and only take 35 minutes to make from start to finish. All you have to do is cook onions and garlic, then combine all the ingredients to make sausage mixture and shape into skinless sausages. From there you pan fry and then bake. Done!! Make a perfect busy – day dinner or to entertain the guests.

You could try making the sausage mixture few hours ahead & put in it the fridge for some couple of hours until you need it.

Just like Bifteki, it’s always important that you finely chop garlic and onion. I’m sometimes very impatient at this stage. But don’t worry this won’t hurt taste at all.

The sausages taste great paired with tomato rice/ flatbread and cucumber – yogurt dip, red pepper & eggplant relish, chopped raw onions or sour cream.

What you’ll need to make skinless sausage recipe

– 450 g (1 lbs) ground beef/ any
– 1 tablespoon dried parsley
– 2 garlic cloves
– 1 teaspoon salt
– 1 teaspoon curry
– 2 small onions (1 medium)
– 1 teaspoon ground pepper
– 1 tablespoon ground paprika
– 3 tablespoons bread crumbs
– 70 g (2.5 oz/ )grated gouda cheese, (any mild cheese)
– 3,5 tablespoons heavy cream

You’ll also need:

– 3 tablespoons of olive oil
– large bowl
– large skillet
– cutting board
– knife
– spoon
– casserole dish (optional, if your skillet cannot withstand high temperature)

How to make skinless sausages

Saute onion and garlic

Peel and chop garlic and onions very finely. Heat 1 tablespoon of oil in the skillet and sauté the onion and garlic for about 3 minutes. Remove from the heat and let cool.

In the meanwhile preheat the oven to 200 °C (392 °F) with both top and bottom heat and grate the cheese, if you’re using ungrated cheese like me.

Make skinless sausages:

In a large bowl combine ground beef, bread crumbs, salt, pepper, curry, heavy cream, grated cheese,paprika, parsley and cooled sauteed onion and garlic. Mix well with your hands.

Note: I didn’t have fresh parsley at home, thus why I’ve used dried herbs. But feel free to use fresh herbs if you have some.

Rinse your hands, without drying them. Take a bit of the meat mixture between your hands and roll it into a sausage like shape. Repeat the process until you have used up all the meat mixture. I had around 20 sausages.

NOTE: Keep wetting your hands in between, because this makes it easier to work with the meat mixture and to shape it into sausages.

Sear and bake the sausages:

Heat the remaining oil in the same skillet that you previously used and sear your cevaps for 2 minutes on each side over medium high heat. Put the skillet in the preheated oven and bake for 15 minutes.

NOTE: If your skillet is not suitable for high temperature, just transfer the sausages from the skillet to a casserole dish.

Remove the skillet from the oven and serve immediately. Enjoy!

Enjoy!

Skinless Sausage

These egg free pan fried and then oven baked homemade skinless sausages are juicy and bursting with flavor. Made with ground beef, heavy cream, bread crumbs and sautéed onions and garlic and seasoned with curry, paprika, ground pepper and parsley. Perfect for weeknight dinner or when entertaining guests.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Finger food, Main Course
Cuisine: International
Keyword: brunch, Cevap, Game Day, how to, how to make skinless sausages, kid-friendly, lunch, skinless beef sausage, skinless beef sausage recipe, skinless sausage recipe, weeknight dinner
Servings: 4 servings
Author: Ester from esterkocht.com

Ingredients

  • 450 g (1 lbs) ground beef or any
  • 1 tablespoon dried parsley
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon curry
  • 2 small onions or 1 medium
  • 1 teaspoon ground pepper
  • 1 tablespoon ground paprika
  • 3 tablespoons bread crumbs
  • 70 g (2.5 oz) grated Gouda cheese or any mild cheese
  • 3,5 tablespoons heavy cream
  • 3 tablespoons olive oil

Instructions

  • Peel and chop garlic and onions very finely. Next, heat 1 tablespoon of oil in the skillet and sauté the onion and garlic for about 3 minutes. Remove from the heat and let cool. In the meanwhile grate the cheese, if you're using ungrated cheese like me and preheat the oven to 200°C (392 °F) with both top and bottom heat.
  •  In a large bowl combine ground beef, bread crumbs, salt, pepper, curry, heavy cream, grated cheese, paprika, parsley and cooled sauteed onion and garlic. Mix well with your hands. Rinse your hands, without drying them. Take a bit of the meat mixture between your hands and roll it into a sausage like shape. (SEE NOTE 2) Repeat the process until you have used up all the meat mixture. I had around 20 sausages.
  • Heat the remaining oil in the same skillet that you previously used and sear your cevaps for 2 minutes on each side over medium high heat. Put the skillet in the preheated oven and bake for 15 minutes.  (SEE NOTE 3) Remove the skillet from the oven and serve immediately.

Notes

  1.  I didn't have fresh parsley at home, thus why I've used dried parsley. But feel free to use fresh herbs if you have some.
  2. Keep wetting your hands in between, because this makes it easier to work with the meat mixture and to shape it into sausages.
  3. If your skillet is not suitable for high temperature, just transfer the sausages from the skillet to a casserole dish.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram

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3 Comments

  1. Can’t wait to try this! Looks delicious

  2. Here i come, the “Cepavcici Hero” to the rescue.
    Ester, i am sure that this recipe is deliscious but original Balkan Style Cevapcici have no cheese, parsley, cream, onions and especially no curry mixed in it. This recipe is totaly perverted and has nothing to do with Cevapcici. It is offensive to all the original Cevap lovers out there to call this “end product” Cevapcici and also claim its Balkan originality. We take that very personally.
    In the name of the Cevap, i kindly ask you to give this great dish of yours an another name!

    P.S. i love your Nepalase Momo recipe. I realy hope its original!:)
    Keep up the good work. I wish you all the best.

    • You made my day, Robert, I was laughing my lungs off. But I totally get you. Thanks to you, I will now name my “cevapcici” skinless sausage. I guess I have to go to Balkan in Summer and write a cevap recipe afterwards. 😉

      The momo recipe is authentic, Robert. I made it with my friend Kabita from Nepal.

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