Balkan – Style Sausage (Cevapi or Cevapcici) Recipe

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My father in law, Gerhard is a huge fan of Cevapcici. This is one his top favorite dishes from my kitchen after cheesecake. Every time I make this recipe, Gerhard raves about it. He always says that these are one of the best Cevapcicis he has ever had! Gerhard spent lots of time in the Balkan region on vacations & his father comes from there, so he he knows how Cevapcici taste like.

Cevapcici are simply grilled skinless sausages & one of the popular dishes in the Balkans especially in Serbia, Croatia and Bosnia and Herzegovina. Traditionally Cevapcici are made from ground lamb, but nowadays are made from pork and beef.

Some people normally use vegetable stock powder, water & baking soda to make Cevapcici. But this recipe uses curry, grated cheese and heavy cream instead. You could try making the meat 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. Even though Cevapcici are grilled sausages, I always make mine from the oven.

This egg – free, simple, quick & mouthwatering Balkan region – inspired sausage recipe is flavored with curry, paprika, ground pepper, parsley, onions & garlic.

This recipe makes a perfect busy – day dinner, since it takes only 35 min to make including the prep time. Cevapcici goes with almost any kind of sides. You’ll love it alongside tomato rice and tzatziki. You could also serve it with ajvar (red pepper & eggplant relish), chopped raw onions, kajmak (sour cream) & flatbread. Sometimes I just serve it with basmati rice and tomato sauce.


Easy Cevapcici recipe

Yield: 4 servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

You’ll need:

– 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 Balkan – style sausage (Cevapi or Cevapcici)

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!

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.

Balkan - Style Sausage (Cevapi or Cevapcici) Recipe

Balkan region - inspired grilled sausage recipe flavored with curry, paprika, pepper, parsley, onions & garlic. A perfect busy-day dinner recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Finger food, Main Course
Cuisine: Balkan, Bosnian, Croatian, Macedonian, Serbian
Keyword: Cevap, Cevapcici, Game Day, how to, keto, kid-friendly
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

Saute onion and garlic

  • 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.

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. 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.

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.  (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.

 

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One Comment

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

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