Cevapi Sausages
If you are looking for a reliable beef recipe, this Cevapi Sausages is one to keep: 12 ingredients, 5 simple steps, ready in roughly under an hour. It carries a gentle kick; dial the heat up or down to suit the table. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 500 g Ground Beef
- 250 g Ground Pork
- 1 Chopped Onion
- 4 clove Garlic
- 3 Tblsp chopped Parsley
- 1 Tbs Paprika
- ¾ tsp Baking Powder
- 2 Tbs Breadcrumbs
- 3 Tbs Water
- 1 Vegetable Stock Cube
- 1 tsp Salt
- 1 tsp To taste Pepper
Method
- Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
- Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
- Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.
- Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.
- Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.
Tips for the best Cevapi Sausages
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Croatian base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Cevapi Sausages recipe medium to make?
It is rated medium: 12 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Cevapi Sausages ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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