If you enjoy the savory sizzle of grilled meat—and have a flair for Eastern European cuisine—then put Serbian cevapcici in your carnivore queue of next-to-try dishes. Sometimes likened to gyros or kebabs, Serbian cevapcici (pronounced che-vahp-chee-chee) are caseless sausages typically made from beef, pork, and lamb.
Authentic cevapcici are made with the seasoning Vegeta, which combines salt, spices, and dehydrated vegetables. Vegeta is hard to find here in the States, but when you cruise the legendary Danube with Grand Circle during our Eastern Europe & the Black Sea River CruiseTour, you might have the opportunity to enjoy this signature dish.
Most often grilled, these Serbian sausages can also be broiled, pan-fried, or baked, and served plain on a plate, or on pita bread with onions and cucumber yogurt sauce.
Ingredients:
1 lb. ground beef
1 lb. ground pork
1 lb. ground lamb
3 cloves garlic, minced
½ cup onions, finely chopped
¼ cup unseasoned bread crumbs
1 egg white
1 tsp. salt
1 tsp. ground black pepper
½ tsp. paprika
½ tsp. cayenne pepper
Preparation:
- In a large bowl, combine beef, pork, lamb, garlic, onions, and egg white.
- Add breadcrumbs, salt, black pepper, cayenne pepper, and paprika, mixing thoroughly with your hands.
- Take small handfuls of the mixture and roll it between your palms to make finger-length sausages.
- Grill the sausages in batches over medium-low heat, turning as needed for even browning, about 10-15 minutes per batch.
- Serve on pita bread, flat bread, or a bun, and top with diced onions and cucumber yogurt sauce or sour cream.
Servings: 5-6
Enjoy savory dishes like this—and more—on our Eastern Europe & the Black Sea River CruiseTour.