In 1986, I found myself traveling through the former Yugoslavia—now Croatia—on my way to the stunning Plitvice Lakes. The waterfalls were unforgettable, but so was the food. Language barriers made ordering a bit of a gamble, so I often played it safe with a Grill Plate. One way or another, that plate always seemed to include Cevapcici. These are small, skinless Balkan sausages. They were smoky, juicy, and absolutely delicious.
I didn’t know their name at first, but I knew their flavor. Years later, I decided to bring that taste back into my kitchen.
Recreating Cevapcici: A Taste of the Balkans at Home
The ingredients are simple, but the result is deeply satisfying—perfect for a backyard grill or a cozy stovetop fry.
🧄 Ingredients
• 1.5 lb minced beef and pork (or lamb)
• 3 garlic cloves, minced
• 2 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp oregano
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 2 eggs
• 1 cup breadcrumbs
🥣 Mixing and Shaping
I started by combining the minced meat with garlic, salt, pepper, oregano, and paprika in a large bowl. I then added the eggs, chopped onion, and breadcrumbs. I mixed everything thoroughly with moistened hands until the texture was just right.
From this mixture, I formed small rolls—about 2.5 inches long and ¾ inch thick. Each one was lightly brushed with olive oil and placed in the fridge to rest for 30 minutes. This helps the flavors meld and the shape hold during cooking.
🔥 Grilling or Frying
While the Cevapcici chilled, I heated the grill. Once hot, I placed the meat rolls on and browned them on all sides until they were cooked through and beautifully golden. The aroma was irresistible—smoky, savory, and full of memory.
If grilling isn’t an option, they can be pan-fried in hot olive oil until crisp and browned on all sides. Either way, they’re a hit.
Serving: Simple and Satisfying
I served the Cevapcici with flatbread, chopped onions, and a dollop of Ajvar (a roasted red pepper spread). I served it with Tzatziki on the side, see recipe. It was rustic, flavorful, and brought me right back to that roadside café-restaurant in Croatia.
Cevapcici may be small, but they carry a big story. For me, they’re a reminder of a journey, a landscape, and the joy of discovering something new. Recreating them at home is more than cooking—it’s revisiting a moment that mattered. Below Plitvice Lakes in Croatia
If you’ve ever had a dish that stayed with you long after the trip ended, I’d love to hear about it. And if you try this recipe, may it bring a little Balkan sunshine to your table.
Cevapcici, a Balkan Sausage
Ingredients
- 1.5 lb minced beef and pork, or lamb
- 3 cloves garlic, minced
- 2 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- ½ tsp oregano
- 1 medium onion
- 2 tbsp olive oil
- 2 eggs
- 1 cup bread crumbs
Instructions
- Mix the minced meat in a bowl with minced garlic cloves and season with salt, pepper, oregano and paprika powder.
- Then add eggs, chopped onion and breadcrumbs and mix well with moistened hands.
- Form rolls from the meat mixture (about 2.5″ long and 3/4″ thick).
- Lightly brush the meat rolls with oil and place in the fridge for about 30 minutes.
- Meanwhile, heat the grill and place the cevapcici on the hot grill.
- Brown on all sides until done and nicely browned.
- Optional: you can fry them in a pan with hot olive oil on all sides.
Notes
Eat with Garlic fried potatoes, rice, a salad and Tzatziki sauce
Eating Cevapcici at the beautiful Plitvicer Lakes
