Yugoslavian Sausages

These little hand-rolled sausages are the heart and soul of Balkan grilling, known across the region as cevapi.

A mix of ground lamb, veal, and pork gets seasoned with a generous hit of paprika, plenty of black pepper, crushed garlic, and a whisper of nutmeg.

No casings needed. Just roll them into small cigar shapes, brush with olive oil, and throw them on the grill or under the broiler.

The outside chars up beautifully while the inside stays juicy from the fat in the three-meat blend.

Serve them the traditional way: stuffed into flatbread with raw onion and a side of ajvar or sour cream.

Pro Tips

• Mix the meat mixture thoroughly with your hands until it feels sticky and holds together well, otherwise the sausages will crumble on the grill
• Wet your hands with cold water when rolling to prevent sticking and get smoother shapes
• Let the formed sausages rest in the fridge for 30 minutes before grilling so they firm up and hold their shape better
• Don’t press them down on the grill; let the fat render naturally for the juiciest result

Variations

• All-beef version: Use 3 pounds ground beef with a higher fat content (80/20) if you can’t find veal or lamb
• Spicy kick: Add 1 teaspoon cayenne pepper or a minced hot chili to the meat mixture