The aroma of sizzling meat, warm spices, and open-fire cooking announces cevапcici long before they reach the table. These slim, hand-rolled meat sausages are all about taste and structure. They are juicy but structured, boldly seasoned yet comforting, and endlessly snackable. Popular across Eastern Europe, cevапcici shines as a casual main course, a party platter star, or a hearty addition to flatbreads and salads.
What Are Cevapcici?
Cevapcici are small, skinless sausages made from a blend of minced meats, onions, and warm spices, shaped into short cylinders and grilled. They are traditionally cooked over an open flame, which gives them their signature smoky edge and lightly charred exterior. While they trace their roots to the Balkans, their popularity has spread widely across Eastern Europe.
Pro Tips for the Best Cevapcici
- Use your hands, not a spoon. Hand-mixing helps distribute the fat and seasonings evenly, which improves texture.
- Chilling the mixture allows the flavors to settle and makes shaping much easier.
- Keep the size consistent. Uniform shapes ensure even cooking and prevent some pieces from drying out.
- Frequent turning while grilling helps achieve even browning without burning the outside too quickly.
Frequently Asked Questions
Can I make cevapcici ahead of time?
Yes, cevapcici are perfect for prepping in advance. You can shape them and keep them covered in the fridge for up to 24 hours before cooking. This actually helps the flavors deepen and improves their structure on the grill.
Why are my cevapcici dry?
Dry cevapcici are usually the result of overcooking or using meat that’s too lean. The mix of lamb, beef, and pork provides enough fat to keep them juicy when cooked properly. Turning them frequently and removing them as soon as they’re cooked through also helps.
Can I cook cevapcici without a grill?
Absolutely, a grill pan works very well for cevapcici. Make sure the pan is hot before adding the meat, and don’t overcrowd it. You can also use a non-stick pan or even bake them, though grilling gives the most authentic result. Whatever method you choose, regular turning is key.
What should I serve with cevapcici?
Cevapcici pair beautifully with flatbreads, crusty bread rolls, or simple rice dishes. Fresh chopped onions, yogurt-based sauces, or roasted vegetables make excellent sides. They also work well as part of a sharing platter with salads and dips. Keep the sides simple so the meat stays center stage.
How to Store Cevapcici
They keep well for up to 3 days and can be reheated gently in a pan or oven. Also, cevapcici freezes very well both before and after cooking.
Ingredients
How to Make Cevapcici
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Add the lamb, beef, pork, grated onion, garlic, cumin, paprika, salt, and pepper to a bowl. Get your hands in and mix until everything looks evenly blended. Cover the bowl with cling film and refrigerate for 3 hours.
Add the lamb, beef, pork, grated onion, garlic, cumin, paprika, salt, and pepper to a bowl. Get your hands in and mix until everything looks evenly blended. Cover the bowl with cling film and refrigerate for 3 hours.
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Remove the chilled mixture from the fridge, take small portions and roll them between your palms into neat cylinders, about 10 cm long and 2 cm wide.
Remove the chilled mixture from the fridge, take small portions and roll them between your palms into neat cylinders, about 10 cm long and 2 cm wide.
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Heat a grill pan over medium heat. Add the cevapcici and cook them, turning often, until they are browned on all sides.
Heat a grill pan over medium heat. Add the cevapcici and cook them, turning often, until they are browned on all sides.
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Transfer the hot cevapcici to a serving dish and bring them straight to the table.
Transfer the hot cevapcici to a serving dish and bring them straight to the table.
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