Balkan beef sausages ćevapi
4 servings
90 minutes
Balkan beef sausages cevapi are one of the iconic dishes of Serbian cuisine, embodying the rich gastronomic traditions of the region. Their history dates back to the Ottoman Empire when similar meat products spread across the Balkans. Cevapi have a rich, juicy flavor due to careful mixing of the minced meat and a special cooking technique. The tenderness of the meat is achieved by adding mineral water and breadcrumbs, while spices add a spicy note. These sausages pair perfectly with traditional flatbreads, onions, and kaymak, creating a harmony of flavors. They are served both in cozy Serbian kafanas on the street and at home gatherings. Fried in a pan, they retain their juiciness, and the aroma of fresh spices makes them irresistibly appetizing.
1
Wash the beef, chop it, and grind it through a meat grinder (with 8 mm holes) twice.
- Beef: 1 kg
2
Add salt, ground black pepper, finely chopped onion, crushed garlic, baking soda, breadcrumbs, and pour in mineral water to the minced meat. Mix thoroughly and for a long time.
- Salt: 20 g
- Ground black pepper: 1 teaspoon
- Onion: 1 head
- Garlic: 2 cloves
- Soda: 2 teaspoons
- Breadcrumbs: 50 g
- Mineral water: 100 ml
3
Put it in the refrigerator for a few hours.
4
Shape the minced meat into ćevapi (sausages) about 2 cm thick.
5
Heat vegetable oil over medium heat and add the sausages. Fry for 1-2 minutes, turning constantly.
6
Pour mineral water into the pan (about 50-100 ml), cover with a lid, and cook for another 3 minutes with the lid on.
- Mineral water: 100 ml
- Mineral water: 100 ml
7
Remove the lid and fry for another 2 minutes to evaporate most of the water.