Bosnian Finger Sausages | Cevapi

Makes about 16 finger sausages

Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired!

Although this recipe contains pork, you may also make it with equal parts lamb and beef.

NOTE: Pljeskavice (pronounced PLYEH-skah-vee-tseh) are made the same way, but you add finely diced onion & green pepper to the mixture.  Then form them into little patties, about 3″ diameter.  Serve the same way.

UPDATE: A reader sent in the following comment, which may be useful to you in your stovetop travels:

In Bosnia they are not made with pork. It is good to mix the meats, but pork is not used because of the high percentage of Muslim population in the country. Part of the country might use it, but again their most famous chevapi maker would definitely not use it. I’d also suggest to try it with some coleslaw …not traditional, but it is very good. (Ali)

Ingredients:

1/3 lb ground beef (80/20 or 85/15)
1/3 lb ground lamb
1/3 lb ground pork (or more beef or lamb)
2 slices day-old white bread, cut off crust, soak in water, squeeze out excess water
2 cloves garlic, crushed
1 oz slab bacon, frozen and grated
1/2 Tbsp. baking powder
1/4 c up seltzer water
salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
parsley, finely minced

Method:

1. Soak bread in water, then squeeze dry.

2. Combine meats in a medium bowl with garlic, bacon, baking powder, seltzer water, salt, black pepper, paprika, and parsley.

3. Mix well, making sure all ingredients are evenly dispersed.

4. Shape into 16 sausages, about the size of a thumb.

5. Grill over medium heat until browned and cooked through.

6. Serve hot with white onion and shopska salata.

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Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired!Bosnian Finger Sausages | Cevapi
Ingredients
Instructions
  1. Soak bread in water, then squeeze dry.
  2. Combine meats in a medium bowl with garlic, bacon, baking powder, seltzer water, salt, black pepper, paprika, and parsley.
  3. Mix well, making sure all ingredients are evenly dispersed.
  4. Shape into 16 sausages, about the size of a thumb.
  5. Grill over medium heat until browned and cooked through.
  6. Serve hot with white onion and shopska salata.
Recipe Notes

Although this recipe contains pork, you may also make it with equal parts lamb and beef.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

4 Comments

  1. Pingback: Global Table Adventure | Recipe: Shopska Salad (Shopska Salata)

  2. Oh great post :). The only thing is that chevapi in Bosnia are never made containing any gram of pork (at least not in the majority of BiH).

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