Cevapcici (Balkan Skinless Sausages)

Cevapcici are tasty, fun to eat and can be served in many different ways.   They found their way into the Balkan culture through the Ottoman Empire many years ago. The Ottoman Empire embraced them from the Arabic and Persian cultures who still serve kebabs in many different ways.

There are different versions of Cevapcici depending on your Balkan heritage. Some people use beef, lamb, pork or a combination of both beef and lamb or pork and beef.

My heritage is Croation and my mother used pork and beef or just pork.  This is my mother’s recipe that I would like to share with you.

Cevapcici are much loved and enjoyed by the Balkan people.

1kg mince pork (not lean)
1 onion (finely chopped)
2 cloves garlic (crushed or finely chopped)
1/4 cup flat leaf parsley (finely chopped)
1/2 teaspoon baking soda
1/2 teaspoon sweet paprika
1 egg
pinch of chilli powder (or two)
salt and pepper to taste

Preparation Time:      20 minutes (2 hours resting time in the fridge)
Cooking Time:     20 minutes
Approximately 22 Cevapcici

Serves:     4-6 people

In a large bowl combine the mince meat, onion, garlic, parsley, baking soda, paprika, chilli powder, egg, salt and pepper.  Mix all the ingredients until well combined.

Prepare a tray lined with baking paper.  Take a handful of mixture and roll into a sausage shape the size of your index finger.  Place the Cevapi on the tray and repeat the process until finished.

Place in the fridge for up to 2 hours before grilling.  Grill for approximately 8 minutes turning occasionally to ensure that the Cevapi are cooked evenly.

Cook’s Tips

Cevapi can be prepared 24 hours ahead and stored in an airtight container or well covered on a tray with aluminium foil and refrigerated until ready to be grilled.

On this occasion I used a griddle pan lightly brushed with oil.   They can also be cooked in a frying pan with a little oil.  My all time favourite is when they are cooked on a BBQ.

Cevapi can be served as a starter, snack or as part of a main course.  European style slaw, onion and Ajvar (vegetable relish)  are a wonderful accompaniment to Cevapcici.

I have had the pleasure of eating Cevapi for many years, I hope you embrace them as well.




22 thoughts on “Cevapcici (Balkan Skinless Sausages)

      1. Irene, I have posted the Ajvar recipe. It worked very well, it has all been eaten. I will have to make more soon. I hope you enjoy making it as much as I did. Enjoy! Let me know how you go with it. 🙂 ❤

  1. Recipes from mother is always the best! I’m glad you shared your mum’s secret recipe with us. 😉 I’m not usually a fan of skinless sausages, but seriously want to try it out after reading this post. It seems very simple and delicious. Very well done Milanka! 😉

    1. I am being a bit nostalgic these days and your blog has sparked a connection with my balkan heritage. I have wanted to share my mum’s recipes for a while now. It’s been good for my soul. Stay tuned there’s more to come. My favourite is the Graha (bean and cabbage soup). I made it a few weeks ago and the whole pot was devoured. 🙂 🙂 ❤

  2. Ciao Milanka could you share your receipe for Caramalised oranges? I am enjoying sweet navel oranges from the fabulous Melbourne markets……and having citrus dreams of Sicily🇮🇹🇦🇺

  3. This sounds like such a flavorful dish. My husband would love it especially as this is exactly the kind of thing he likes. It is fun to learn about the foods of other cultures. Thanks so much for sharing this with us!

  4. Oh yum!!! I stopped by to post this for you, and got distracted by your lovely food! It is a delicious and beautiful blog that you have. 🙂

    As a token of my appreciation of you staying with me, I have nominated you for the latest award I have received, Blogger Recognition Award. You don’t HAVE to accept it, but it would be nice if you did. 🙂 Here is the post where you can read more about my nomination:


    Thanks for remaining a reader and follower of mine, much appreciated!

      1. Thank you Milanka for stopping by. I used to work for an Italian cruise lines. Passing by your blog it reminds all those dishes I used to make on board. You have a wonderful blog. Looking forward for more amazing posts. Hope you will enjoy the currys in my blog😊Sumith

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