Name: Cevapi – Easy Balkan Beef Sausages Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Balkan
Ingredients: 1 kg beef mince (can be substituted with a mix of beef, lamb, veal, or pork); 4 cloves garlic, minced; ½ bunch parsley, finely chopped; 1 tsp Hungarian sweet paprika (or smoky/hot paprika); 1 tsp salt; 1 tsp black pepper; 50 ml cold water (or shaved ice); 1 tsp baking soda; 1 tbsp olive oil or vegetable oil for frying/grilling

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Introduction

Cevapi are traditional Balkan beef sausages known for their juicy texture and rich flavor. This easy recipe brings authentic taste to your kitchen with simple ingredients and straightforward steps. Perfect for grilling or pan-frying, they make a delicious meal served with bread and condiments.

A white plate with a blue rim holds a stack of about ten oval-shaped grilled meat patties, each with a rough, crispy texture and dark brown color from cooking. The patties are arranged in three layers: the bottom layer has four patties, the middle has four, and the top layer has two. Bright green parsley leaves are scattered on and around the patties, adding fresh color contrast. The plate is set on a white marbled surface, and the lighting highlights the juicy, well-cooked surface of the meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg beef mince (or a combination of beef, lamb, veal, or pork)
4 cloves garlic
½ bunch parsley, finely chopped
50 ml cold water (or shaved ice)
1 tsp Hungarian sweet paprika (or smoky or hot paprika)
1 tsp baking soda
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

Instructions

Step 1: Place the beef mince in a large mixing bowl along with the garlic, parsley, sweet paprika, salt, and pepper. Mix by hand until roughly combined.
Step 2: In a small dish, mix the cold water and baking soda together until it dissolves partially—it’s okay if it doesn’t dissolve completely.
Step 3: Add the baking soda mixture into the meat mixture and massage thoroughly for about 5 minutes until everything is well combined and the texture becomes smooth and springy.
Step 4: Take a small handful of the mixture, roll it into a ball, then shape it into a small sausage about the width of your hand. Flatten each end slightly and place on a plate. For best texture, refrigerate for 4 hours or overnight.
Step 5: Heat a charcoal grill or warm the olive oil in a large cast iron skillet or frying pan over medium heat. Cook the cevapi for a few minutes on each side until browned. Slice one in half to check doneness; a slight pink center is okay.
Step 6: Serve hot with fresh lapinja bread, chopped raw onion, and ajvar spread for an authentic Balkan experience.

Tips & Variations

For extra flavor, use a combination of beef and lamb mince to deepen the taste.
If you prefer less spice, substitute Hungarian sweet paprika with mild smoked paprika.
Adding a small amount of veal mince can improve the sausage’s tenderness.
Chilling the shaped cevapi before cooking helps maintain their shape and texture.

Storage

Store uncooked cevapi wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Cooked cevapi can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently in a skillet or oven to avoid drying them out.

How to Serve

A white plate with a blue rim holds a pile of about twelve grilled meat sausages, each a dark brown with a slightly shiny and textured surface showing small green herb pieces inside. The sausages are arranged in a loose heap in the center of the plate, decorated with small sprigs of bright green parsley placed on and around them. In the background, there is a white bowl filled with a reddish-orange chunky sauce, slightly blurred, sitting on a white marbled surface. To the left, a round, puffed bread rests on a wooden board also on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cevapi without a grill?

Yes, cevapi can be cooked in a frying pan or cast iron skillet over medium heat with a little olive oil. Just cook evenly on both sides until browned and cooked through.

Is it safe to eat cevapi with a slightly pink center?

A slight pink center is common and safe for beef sausages as long as the meat is fresh and properly handled. If you prefer, cook them longer until fully browned inside.