Sarajevo Cevapi (Serbian Sausages)

This is a traditional recipe from Bascarsija, the old bazaar in Sarajevo. Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are easy to make. These homemade sausages are found in most Balkans countries. Traditional cevapi (or cevapcici) from Sarajevo are made exclusively from either beef or lamb taken from 3 different part of the animals. Cevapi is considered a national dish of Bosnia and Herzegovina but is also common in Serbia, Croatia, Montenegro, North Macedonia, Kosovo, and Slovenia.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 384 Calories

Ingredients

• 4 teaspoons garlic powder
• 1 (4 pound) beef brisket
• 2 pounds beef short ribs
• 1 (4 pound) boneless beef chuck roast
• ⅓ cup iodized salt
• 2 ½ teaspoons finely ground black pepper

Recipe Instructions

Step 1

Cut the three different beef types into 1-inch pieces and place into a large bowl. Add salt, garlic powder, and pepper and mix until well combined. Cover and refrigerate for 24 hours.

Step 2

Insert a medium-coarse grinder plate in your meat grinder. Pass meat mixture 2 times through the meat grinder.

Step 3

Shape meat mixture into sausages the size and shape of a fat finger, roughly 3 inches long and 3/4 inch in diameter.

Step 4

Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.

Step 5

Grill cevapi until cooked through, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).