Crispy on the outside and incredibly tender and juicy 💦 on the inside, cevapi are are Balkan staple for a reason. These little sausages are made with a simple blend of spices and a hefty portion of garlic 🧄, giving them their distinct savory and garlicky flavor.
0 In a large bowl, add the pork, beef, egg (egg is optional), grated onion, garlic, paprika, and salt and pepper. The measurements for the salt and pepper are just a suggestion; measure with your heart.
9 Note: we don't typically add egg to cevapi but depending on the meat, ill add it in as a binder. If you're egg-free, leave it out completely.
1 In a small bowl, mix the baking soda and the sparkling water.
2 Add the baking soda mixture to the meat mixture and, using clean hands, mix well to combine. Cover the bowl tightly and refrigerate for 24 hours.
4 Take a large spoonful of the meat mixture and form it into a ball. Then, using your hands, form it into a small log, similar to the shape of a sausage. Mine were 4 inches long.
7 Place each one on a baking sheet lined with parchment paper. You can freeze them if you wish (instructions in Q&A) or grill them right away.
3 When you're ready to cook, preheat a gas or charcoal grill to medium-high heat (400F on the BBQ). Be sure to oil the grill grates prior to cooking.
5 To cook the cevapi, grill them over medium indirect heat until grill marks appear on all sides. Use a kitchen thermometer to check that the internal temperature reaches 165°F, which should take about 15-20 minutes. The total cooking time will vary based on the size of the cevapi you have formed.
6 Remove from the grill, let rest for a few minutes, and enjoy!
8 Enjoy with: fresh pita, fries, ajvar, kajmak, shopska salad, onions, or any sides you like!
