It’s amazing how a few simple ingredients add up to the most delicious homemade sausage!
Cevapi (che-VAP-ee) are Balkan-style sausages made from mixed minced (ground) meats, such as beef, veal, pork or lamb – although I use beef only – and a few other simple ingredients. These frequented our dinner table growing up and are still a favourite of mine. They are absolutely delicious when cooked on the barbecue as part of a mixed grill, but here I quickly cook them on the stovetop. They are ideal camping food as you can make them ahead of time, then when you’re ready you can cook and stuff them into wraps with the salad and toppings.
Homemade Beef Cevapi are the ultimate sausage as they’re packed with flavour and, as you make them yourself, you know exactly what’s going into them – no additives! – and no sausage skin is needed. You simply mix minced (ground) beef with garlic, onion and paprika, then shape the mixture into sausages and cook in a hot pan or on the barbecue for a few minutes until browned and juicy.
Cevapi can be frozen either raw or cooked, making them a fantastic freezer-friendly option. Just thaw and reheat for a quick dinner any night of the week. Serve with fresh pita bread, the cabbage salad, chopped red onion, pickled peppers and a dollop of creamy ajvar (red pepper relish) or whatever you want – I’ve made more suggestions below!
What can I serve with cevapi?
You could use the cevapi as a sausage sandwich or wrap with your favourite condiments, or you could serve them with whatever you normally serve with sausages, such as mashed potato and steamed greens. They are also delicious with potato salad, an easy rice side like Greek Lemon Dill Rice or plain rice, or even French fries or wedges. Instead of the ajvar, you could use a yoghurt sauce – see the garlic yoghurt sauce from my chicken shawarma recipe, or the yoghurt dressing from my 12 Quick & Easy Salad Dressings. Cevapi are gorgeous as part of a mixed grill on the barbecue.
Can I use a different minced (ground) meat?
Yes, if you prefer, you could use minced (ground) lamb, or a mixture of beef and lamb, beef and veal, or lamb and pork.
Why do you add bicarbonate of soda (baking soda) to the cevapi?
Adding a little bicarb makes the minced (ground) beef hold together better and helps it stay juicy and tender.
Watch how to make Homemade Beef Cevapi
What are some easy but hearty recipes that use minced (ground) beef?
If you enjoyed Homemade Beef Cevapi, I think you’ll love:
Juicy Beef Rissoles
Nachos Beef Folded Wraps
Big Mac Tacos
Beef Mince and Pea Stew
Juicy Thai Beef Lettuce Cups
Homemade Beef Cevapi
Just a few simple, low-cost ingredients are needed to make these delicious Homemade Beef Cevapi. They make the ideal easy and hearty family weeknight dinner, and are especially delicious cooked on the barbecue grill.
- Total Time: 1 hr 27 mins (including refrigeration)
- Yield: 4 1x
Ingredients
CEVAPI
- 800 g (1 lb 12 oz) regular (20% fat) minced (ground) beef (see note 1)
- 1 brown onion, grated using a box grater
- 1 tbsp freshly minced garlic
- 1 tbsp sweet paprika
- 1 egg (can be left out and substituted with 3 tbsp sparkling water)
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp chicken stock powder (bouillon) (optional, for extra “umami” flavour)
- 1½ tsp sea salt flakes
- 1 tsp cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- ¼ cup (60 ml) water
CABBAGE SALAD
- 2 cups (150 g) finely shredded green cabbage
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
TO SERVE
- Chopped or sliced red onion
- Ajvar (roasted red pepper relish) (see note 2)
- Pickled peppers (from a jar), such as fefferoni (see note 3)
- Chopped parsley
- Pita bread
Instructions
- In a large bowl, combine the cevapi ingredients, except the olive oil and water, with your hands until combined.
- Using about 2 tablespoons of the mixture for each, shape into sausages, about 10 cm (4 inches) long and 2 cm (3/4 inch wide).
- Arrange on a platter and refrigerate for 1 hour, or overnight if you have the time. This will allow the flavours to develop and make the cevapi easier to cook (as they will be firmer). If you don’t have time, you can cook them immediately (they will still be delicious but might be a bit fiddly to turn).
- While the cevapi are in the fridge, make the cabbage salad by combining all the ingredients in a bowl. Refrigerate until ready to serve.
- Heat the olive oil in a large pan over medium heat and cook the cevapi, in batches if necessary, for 10–12 minutes, turning as needed until golden brown.
- Add the water in the last 3 minutes of cooking. This will deglaze the pan and create a delicious sauce, perfect for soaking up with bread!
- Serve with red onion, ajvar, pickled peppers, parsley and pita bread.
Notes
Note 1 – You could use a 50/50 mixture of minced (ground) beef and minced (ground) pork. The pork adds gorgeous flavour and texture!
Note 2 – Ajvar is an Eastern European condiment made from roasted red capsicum (bell peppers), sometimes including roasted eggplant (aubergine) and chillies. It ranges from sweet to tangy to hot. You can substitute it with another red pepper relish or your favourite condiment.
Note 3 – I use pickled, yellow fefferoni peppers, which are widely available from the supermarket in Australia. They vary in heat from mild to hot. If you can’t find them, try other pickled peppers like peperoncini, banana peppers, sweet peppers or whatever other pickled peppers you enjoy.
Make ahead
Yes, you can prepare the cevapi up to 24 hours before cooking and store in the fridge – this will allow the flavours to develop and make the cevapi easier to cook (as they will be firmer). You can also freeze uncooked cevapi for up to 2 months. Thaw completely in the fridge overnight before cooking.
Leftovers
Refrigerate for up to 3 days. Microwave to reheat. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Beef, Cevapi
- Method: pan
- Cuisine: Balkan
Marlene Pelaez says:
I’m a cevapi fan and so is my husband! So simple but tasty!
belindasullivan says:
Very tasty, kids loved it!
Nicole says:
Ahh thank you Belinda! That’s so wonderful to hear! Nic x