Cevapcici (Skinless Sausages)

4 servings (about 2 PCS per person)

Cevapcici, a savory delight that originated in the Balkans, has, over time, woven its way into the fabric of many European cuisines, becoming a beloved dish far beyond its regional roots. These skinless sausages, known for their rich and robust flavor, are a testament to the culinary traditions of the...

... Balkans, showcasing the region's love for hearty, meat-centric dishes. As a versatile staple, cevapcici can be served as a main course accompanied by a side of potatoes or tucked into a bread roll for a satisfying sandwich. The recipe we'll explore highlights the Czech adaptation of this delicacy, which brings its own unique twist to the traditional preparation. This Czech version of cevapcici pays homage to its Balkan origins while incorporating local preferences and ingredients, offering a delicious glimpse into the culinary interplay between different European cultures. It can be prepared in the oven or on the grill.

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Tom Founder

September 20, 2024

40 min.
40 min.
1/5

Ingredients:

Cevapcici (skinless sausage):

2 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and finely chopped (medium, any kind)
1 LB of 85/15 ground beef (or other kind)
1 LB of ground pork (can be substituted with another LB of ground beef, ground turkey, or ground lamb)
4 cloves of garlic - peeled and grated (or pressed)
2 TSP of fancy paprika (ground)
1 TSP of salt
1 TSP of ground pepper - ideally freshly ground

Best Served With:

mustard of your choice
Czech tartar sauce (store-bought or recipe here)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Fry Pan or Sauté Pan
1x Medium Mixing Bowl (4 – 5 QT)
1x Small Hand Grater or Garlic Press
1x Disher (ideally 4 OZ or other size or scale)
1x Baking Sheet with Parchment Paper or Silicone Matt (or grill)
1x Tongs (or grill tongs)

Recipes

Best served with:

Creamy Mashed Potatoes

Baked Potatoes with Sour Cream

Boiled Potatoes with Butter

Directions:

1. Cevapcici mixture:

1.1.

Sauté onion:

1.1.1. Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

1.1.2.

Then, take the pot off the stove and let it partially cool while proceeding with the next step.

1.2.

Complete the mixture:

1.2.1. Add into the mixing bowl:

1 LB of ground beef
1 LB of ground pork
4 cloves of garlic – grated
2 TSP of paprika
1 TSP of salt
1 TSP of ground pepper
Sauteed onion from the previous step.

Thoroughly stir until fully combined (preferably by hand).

2. Form cevapcici:

Note:
Work one-by-one.

2.1. Scoop a portion of the meat by using a 4 FL OZ disher or hands and scale.

Note:
If you use a scale, ensure that each portion is 4.5 OZ (equivalent to 4 FL OZ thanks to higher density).

2.2.

Then, using your hands, form a cylinder shape.

2.3.

Place on the baking sheet with parchment paper and repeat with the remaining mixture.

3. Optional cooling before grilling only:

3.1. To ensure that cevapcici will nicely hold together and not fall apart during further grilling, it is best to place it in the freezer for about 10 – 15 minutes.

Notes:

This step is optional, and you can grill cevapcici right after preparing the mixture—it may just be slightly more challenging.
If you are performing this optional step, place it in the freezer on the baking sheet.

4. Set oven to 350°F or preheat a grill.

5. Roast or grill:

5.1. When the oven or grill is fully preheated, place it in and cook until fully cooked * (usually about 15 – 20 minutes based on the thickness of the cevapcici).

Important:

Oven roasting – leave it on the baking sheet with parchment paper during preparation.
Grilling – place each one by one on the grill (do not prepare on a baking sheet)

5.2.

Turn once in the middle of the oven, roasting and/or turning 4x during grill preparation (each side should be grilled for a few minutes).

6. Serving:

6.1.

Serve warm or cold.

6.2. Serve with mashed or boiled potatoes and mustard, or make it even more special with homemade tartar sauce.

Tip:
Optionally, it also serves as a sandwich with fresh sliced onion and mustard.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for ground meat of 160°F.

Kitchen Guide

Ground Meat With the Exception of Poultry

The USDA minimum safe internal temperature is 160°F.

About the Author:

TomFounder

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Published Recipes: 225
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Location: Iowa, USA
Member since: 2023-02-02

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