Cevapi (Southeastern European Meat and Onion Sausages) Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 11, 2021
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Joshua Bousel

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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Ingredients

  • 3/4 pound ground beef
  • 3/4 pound ground lamb
  • 3 tablespoons finely grated onion
  • 1 tablespoon freshly minced garlic (about 3 medium cloves)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons Kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 teaspoon baking soda
  • Type of fire: Direct
  • Grill heat: medium-high

Directions

  1. In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined.

  2. Form meat mixture into finger-length sausages 3/4-inch in diameter.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until well browned on all sides and just cooked through, about 8 minutes total. Remove to a serving tray or plates, let rest for 5 minutes, then serve immediately.

Special equipment

Grill

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