Today, I am sharing how to make a Serbian sausage cevapcici recipe. I bet that sounds pretty unique to you, right? Well, simply put, a cevapcicic (or cevap as I’ve heard it called) is an uncased homemade Serbian sausage that is a family staple for my part-Serbian husband’s family (and now ours!)
Before I really dive in, I think it’ll be helping for you to see the actual definition of what I am making:
- Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are hand-shaped, case-less sausages that are popular in Croatia, Serbia, Bosnia-Herzegovina, Bulgaria, and other countries in the Balkans/Southeastern Europe region.
Another way to describe it is this:
- Ćevapi or ćevapčići is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina, Croatia, and Serbia, and is also common in Montenegro, North Macedonia, Kosovo, Slovenia, and Albania. (wikipedia)
Truth be told, I started this post over two years go but every time we make these at home, we eat them too fast and I forget to photograph them for the post. So, I’m thrilled to have actually remembered to photograph them and get a blog post up.
Why You’ll Love This Recipe
- Big Authentic Flavor: Seasoned simply but perfectly, these Cevapcici are juicy, savory, and full of rich grilled taste in every bite.
- Easy to Make: No complicated steps or hard-to-find ingredients – just well-flavored meat and your favorite grill or pan.
- Perfect for Meal Prep: Make a batch ahead of time to enjoy throughout the week with salads, rice, or flatbreads.
- Great for Any Occasion: Weeknight dinners, weekend cookouts, lunches, or easy entertaining – this recipe fits them all.
- Family Friendly: Mild seasoning means everyone at the table can enjoy – spice it up later if you like!
Nick’s family is Serbian (see our Serbian Orthodox wedding below) so Cevapcici is something made for every special occasion; holidays, birthdays, special Serbian holidays etc.
You may have also seen that we make Serbian potato salad for holidays and special events too. This is a great mayo-free potato salad that is perfect for any gathering. But it doesn’t stop there, we also bring cookies like these vanilice cookies to celebrate special occasions.
Customizations
- Make It Spicy: Add a pinch of chili flakes or cayenne pepper to the meat mixture if you like extra heat.
- Herby Twist: Stir in fresh chopped parsley or oregano for bright flavor.
- Cheese Inside: Press small cubes of cheese into each piece before cooking for a melty surprise.
- Smoky Flavor: Add a pinch of smoked paprika for depth and warmth.
- Serve with Sauces: Pair with ajvar (roasted red pepper sauce), tzatziki, or garlic yogurt for dipping.
Tips for Success
- Choose the Best Meat: A mix of pork and beef with some fat ensures juicy, flavorful Cevapcici that don’t dry out.
- Season Well: Simple salt and pepper are classic, but adding a bit of paprika and garlic powder enhances depth of flavor.
- Shape Evenly: Try to make each cevapcici even in thickness and length so they cook uniformly.
- Keep It Cold: Keep the meat mixture chilled while shaping to help it hold together on the grill or pan.
- Don’t Overwork the Meat: Mix gently – overworking can make the texture dense instead of tender and juicy.
When we make cevapcici, we often quadruple it, so one ends up with 110 -120 sausages. We have big families, so that many sausages are gone in a flash at parties. While you could choose to bake or pan-fry the cevapcici, They are best grilled. My father-in-law and husband started hand making them after the Serbian store we used to buy them from moved. Dare I say…the homemade ones are so much better? The best cevapcici!
How to make Serbian sausage cevapcici:
- Combine ground pork, ground beef, salt, pepper, paprika, and garlic powder.
- Mix gently until just combined.
- Using your hands, form the meat mixture into small, finger-like sausages about 3–4 inches long and ½ inch thick.
- Refrigerate the shaped cevapcici for about 20–30 minutes.
- Heat a grill, grill pan, or skillet over medium-high heat.
- Cook the cevapcici, turning occasionally, until browned and cooked through – about 8–10 minutes total.
- Remove from heat and serve with your favorite sides.
Since this is a family recipe, it’s only fitting that we use tips and tricks from relatives. One tip we love to use is from Nicks Nana. She uses grated onion. This helps add a bit of liquid and helps bind the sausage together.
Serving Suggestions
- Warm Flatbreads or Pita: One typically serves cevapcici with pita-type bread (Lepinja-which is a Serbian flatbread) and raw chopped onions.
- Fresh Salads: Pair with a crisp tomato-cucumber salad or mixed greens.
- Rice or Couscous: Serve over fluffy grains for a fulfilling meal.
- Grilled Veggies: Complement the savory meat with peppers, zucchini, and onions.
- Meal Prep Bowls: Portion into containers with grains and greens for easy weekday lunches.
- Add a sauce: Serve it with tzatziki sauce on the side too.
You can hand roll the cevapcici by hand or you can use a sausage maker (which will make them into more symmetrical sausages). Also, you can use grill pans or just grill them on the grill directly.
And my final tip for you – if you are in a place that has a Fresh Thyme market, they carry a really nice ground lamb, fresh and not frozen, and for a super good price. Like any recipe, the better ingredients you start with, the better the end result will be!
FAQs for Serbian sausage cevapcici
- Can I cook these in the oven? Yes! Bake at 400°F (205°C) on a parchment-lined baking sheet for about 15–18 minutes, flipping halfway, until golden and cooked through.
- What meat should I use? A mix of ground pork, ground lamb and ground beef gives the best texture and flavor.
- Can these be made ahead? Absolutely! Form the sausages and store them in the fridge for up to 24 hours – or freeze them before cooking for longer storage.
- How do I reheat leftover cevapcici? Warm in a skillet over medium heat with a splash of water or in the oven until heated through to retain juiciness.
Here are some other easy entertaining recipes you might like:
- High Protein Pasta Salad
- Serbian Oil and Vinegar Vegan Potato Salad Recipe
- Italian Sausage Sandwiches Recipe
Find all of my easy entertaining recipes here.
Serbian Sausage Cevapcici
Ingredients
- 1 pound finely ground beef
- 1/2 pound finely ground pork
- 1/2 pound finely ground lamb
- 1 tsp black pepper
- 2 tsp salt
- 4 cloves garlic chopped
- 1 tsp paprika
- 1 tsp baking soda
- 1/4 white onion grated
Instructions
- In a large bowl, thoroughly mix together all ingredients (with your hands). When well combined, put in the refrigerator (covered) for an hour, or up to overnight.
- Shape mixture into small cylinders about 1 inch in diameter and 2-3 inches long.
- Place formed sausages on a wax paper lined plate in layers (you could also freeze them at this step for making at a later time)
- Grill over medium heat, about 8 minutes on each side or until well done.
- Serve with finely chopped onions on a roll or pita
Basia Prokop says
I lost my mothers recipe and tried different recipes, some came close but this is the one. I’m so happy. Made this for the family and my brother thought I found my moms recipe.
Since I had to make a double batch I got bored making all the little sausages so at the end I cheated and made 4 patties. These turned out excellent. Thanks for sharing your recipe
Sweetphi says
Wow, thank you so much for your lovely comment, it totally made my day! So glad you enjoyed the recipe and found ‘the one’ – it was from my husbands Serbian grandmother!