Easy Homemade Beef Cevapi - Simple Sausage Recipe

Forget everything you thought you knew about making homemade sausage! If you're looking for quick sausage recipe ideas or simple homemade sausage dishes that don't involve fancy equipment or hours of work, you've hit the jackpot. This recipe for Homemade Beef Cevapi (pronounced cheh-VAH-pee) is your ticket to delicious, juicy, grilled sausages without the fuss of casings or a sausage maker. It’s truly just ground meat and a handful of pantry spices, making it a perfect beginner sausage cooking method and an effortless sausage meal preparation dream.
Cevapi are small, grilled sausages from the Balkans, especially beloved in Bosnia and Serbia. Think of them like tiny, casing-free kebab sausages, packed with savory flavor and usually served with warm flatbread, fresh onions, and a tangy red pepper relish called ajvar. They're a staple street food and a treasured home-cooked meal, and now, you can bring that tradition right into your kitchen!
This recipe is for you if you:
Want quick sausage dinner ideas that are anything but boring, perfect for pita wraps or simple platters.
Dream of a simple homemade sausage dish without the hassle of casings.
Are a first-time sausage maker looking for clear, step-by-step guidance.
Need effortless meal prep – you can mix the meat ahead and cook when you’re ready!
Main Equipment: Mixing bowl, sheet pan, grill or cast-iron pan, tongs, instant-read thermometer

Ingredients

• 2 lbs (900g) ground beef, 80/20 fat percentage recommended
• 1 small onion, grated (about ½ cup)
• 3-4 cloves garlic, minced
• 2 teaspoons sweet paprika
• 1 teaspoon freshly ground black pepper
• 1 ½ teaspoons fine sea salt
• ½ teaspoon baking soda
• 2 tablespoons cold water or sparkling water
• To Serve (Optional, but highly recommended!):
• Warm pita bread or other flatbread
• Finely chopped white onion
• Ajvar (Balkan red pepper relish)
• Optional: Garlic yogurt sauce, simple green salad, fries, or potato wedges

Directions

1. Mix the Meat In a large mixing bowl, combine the ground beef, grated onion, minced garlic, paprika, black pepper, and salt. In a separate small dish, dissolve the baking soda in 2 tablespoons of cold water or sparkling water. Pour this mixture over the meat. Using your hands or a sturdy fork, mix everything together just until it’s sticky and uniform. You want it well combined but avoid overmixing, which can make the sausages tough. The mixture should feel cohesive and slightly tacky. If it feels crumbly, add another tablespoon of cold water.
2. Chill the Mixture Form the seasoned meat mixture into a mound in the bowl, then cover it tightly with plastic wrap. Refrigerate for at least 30 minutes. This chilling time is crucial for two reasons: it allows the flavors to meld beautifully, and it helps the meat bind together, making the cevapi much easier to shape without falling apart. For even deeper flavor and easier handling, you can chill the mixture for up to 24 hours.
3. Shape the Cevapi Once chilled, pull out the meat mixture. Take about 2 tablespoons (roughly 1.5 ounces) of the mixture and roll it between your palms into a log about 4 inches long and ¾-inch thick. Aim for consistent size for even cooking. Place the shaped cevapi on a sheet pan lined with parchment paper. As a texture checkpoint, they should hold their shape when you lift them. If they crack or crumble, gently knead a spoonful of cold water into the remaining mixture and let it rest for another 15 minutes before continuing.
4. Preheat Grill or Pan If using a grill (gas or charcoal), preheat it to medium-high heat (around 400-450°F / 200-230°C). Clean the grates thoroughly and lightly oil them to prevent sticking. If cooking indoors, place a cast-iron pan or heavy-bottomed skillet over medium heat and add a light layer of high-heat oil (like canola or grapeseed).
5. Cook the Cevapi Place the cevapi on the preheated grill or in the hot pan. Cook them in batches if necessary to avoid overcrowding, which can steam rather than sear them. Turn the sausages every few minutes to ensure even browning and charring on all sides. Cook until the internal temperature reaches 160-165°F (71-74°C) and the juices run clear. On a grill, this typically takes about 8-10 minutes. In a pan, it may take slightly longer, around 10-12 minutes, depending on your stove and pan.
6. Rest & Serve Once cooked, transfer the cevapi to a plate and let them rest for a few minutes. This allows the juices to redistribute, keeping them tender and moist. Serve immediately on warm pita or flatbread, generously topped with finely chopped white onions and a dollop of ajvar. For an effortless meal, while the meat chills, you can quickly toss together a simple cabbage salad and warm your pita bread.