ćevapčići (croatian mini sausages)
Balkan-style grilled sausages made from seasoned ground meat—juicy, smoky, and perfect tucked into flatbread with onions and ajvar. A street food classic and a family favorite.
Servings 45 small sausages
Ingredients
meat
- 1 1/2 lb. beef shoulder
- 1 lb. lamb shoulder
- 1 lb pork shoulder
aromatics + seasoning
- 1 small onion, grated
- 4 cloves garlic, crushed
- 1 tbsp. sweet paprika
- 1 1/2 tbsp. kosher salt (I use Diamond Crystal)
- 2 tsp. black pepper
binding + texture elements
- 1 tsp. baking soda
- 3 tbsp. sparkling water
Instructions
- Cut all the meat into 1" cubes. Toss with salt. Cover and refrigerate overnight.
- Grind the meats together with half of the grated onion using a fine- to medium-fine plate. Pass it through twice for a smooth texture.
- Mix the remaining grated onion, the garlic, paprika, pepper, and any remaining salt.
- Mix baking soda into sparkling water, then knead into the meat until it becomes stick and cohesive (3-5 minutes).
- Cover and refrigerate again for 8-24 hours.
- With wet hands, form into small sausage cylinders.
- Grill over medium high heat, using good lump charcoal (like Royal Oak) if possible. Cook until golden brown... don't overcook!
- Serve stuffed into somun or pita bread. Top with sliced raw onion and ajvar.