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. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
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.
The cevapi can be frozen either raw or cooked – 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
If you enjoyed Homemade Beef Cevapi, I think you’ll love:
Juicy Beef Rissoles Recipe
Nachos Beef Folded Wraps Recipe
Big Mac Tacos Recipe
Beef Mince and Pea Stew Recipe
Juicy Thai Beef Lettuce Cups Recipe
Homemade Beef Cevapi
“Very tasty, kids loved it!” Share PrintIngredients
- 800 g (1¾ lb) 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 freshly cracked black pepper
- 60 ml (¼ cup) extra-virgin olive oil
- 60 ml (¼ cup) water
- 150 g (2 cups) finely shredded green cabbage
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Equipment
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 (¾ 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.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Eric says:
Amazing! Used beef & lamb mixture.
Nicole says:
Hi Eric, I’m so glad you enjoyed this as cevapi is a recipe close to my heart! Thanks also for the rating. Nic x
Laura says:
Keen to get cevapi right but this wasn’t it. I followed to a t, not the right flavor and I couldn’t finish cause all I could taste was bicarb in the background of this weird, boring flavor
Nicole says:
Hi Laura, I’m sorry you didn’t enjoy the cevapi. I’m not sure what to suggest as explained you followed the recipe to a T. I’ve been eating this recipe since I was a child, made by my mum, and I’ve found it always worked, and it’s worked for others who have tried it. Hopefully you will find other recipes on the site to enjoy. Nic x
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