Ćevapi (Bosnian Grilled Sausages) Recipe

Introduction

Ćevapi, also known as Bosnian grilled sausages, are a beloved staple of Balkan cuisine. These small, flavorful sausages are traditionally made from a blend of meats and spices, then grilled to perfection. Making ćevapi at home allows you to enjoy their authentic taste and aroma, bringing a piece of Bosnia to your kitchen.

Ingredients

• 500g ground beef (ideally 80% lean)
• 250g ground lamb
• 250g ground pork
• 3 cloves garlic, finely minced
• 1 small onion, grated
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1/4 cup sparkling water
• 1 tablespoon vegetable oil (for grilling)

Instructions

Step 1: Prepare the Meat Mixture

In a large mixing bowl, combine the ground beef, lamb, and pork. Add the minced garlic, grated onion, baking soda, salt, black pepper, and paprika if using. Mix thoroughly with your hands until all ingredients are well incorporated. This ensures the flavors are evenly distributed throughout the mixture.

Step 2: Add Sparkling Water

Pour the sparkling water into the meat mixture. Continue mixing for several minutes until the mixture becomes sticky and cohesive. The sparkling water helps tenderize the meat and gives ćevapi their signature light texture.

Step 3: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 1 hour, or overnight for best results. Chilling allows the flavors to meld and makes the mixture easier to shape into sausages.

Step 4: Shape the Ćevapi

With damp hands, take small portions of the chilled meat mixture and roll them into finger-sized sausages, about 2.5 inches long and 0.5 inch thick. Place the shaped ćevapi on a tray lined with parchment paper to prevent sticking.

Step 5: Preheat the Grill

Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly brush the grill grates with vegetable oil to prevent the ćevapi from sticking during cooking.

Step 6: Grill the Ćevapi

Place the ćevapi on the hot grill, leaving a little space between each sausage. Grill for 4-5 minutes per side, turning occasionally, until they are browned and cooked through. The internal temperature should reach at least 160°F (71°C).

Step 7: Serve

Remove the ćevapi from the grill and let them rest for a couple of minutes. Serve hot with traditional accompaniments such as somun (Bosnian flatbread), chopped onions, ajvar (pepper relish), and a side of yogurt.

Serving Suggestions and Tips

For an authentic Bosnian experience, serve ćevapi with fresh somun or pita bread, a generous helping of raw onions, and a dollop of ajvar. You can also add a side of sour cream or yogurt for extra richness. If you don’t have a grill, a cast-iron skillet or broiler works well. For best flavor, use a mix of meats and allow the mixture to chill overnight. Enjoy your homemade ćevapi with friends and family for a true taste of Bosnia!