Entree: Italy – Friuli-Venezia Giulia – Cevapcici (Grilled skinless minced-meat sausages of Balkan origin, served with bread or polenta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 small yellow onion, finely grated and squeezed to remove excess liquid (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) baking soda dissolved in 1 tbsp (15 ml) cold water
- 2 tbsp (6 g) finely chopped flat-leaf parsley
- 1 tbsp (15 ml) sparkling water (optional, for lighter texture)
- 2 tbsp (30 ml) olive oil for grilling
- 4 small flatbreads or 4 servings polenta, for serving
- 1/2 cup (120 g) ajvar or mild pepper relish, for serving
- Thinly sliced raw onion and lemon wedges, for serving

Instructions

1. Mix and season: In a large bowl combine ground beef and ground pork with grated onion, minced garlic, paprika, salt, pepper, dissolved baking soda, chopped parsley, and sparkling water if using. Mix gently but thoroughly with your hands until ingredients are evenly distributed and mixture becomes slightly tacky. Cover and refrigerate 30–60 minutes to let flavors meld.
2. Shape and cook: Wet your hands and shape the mixture into small finger-sized sausages about 2–3 inches long and roughly 1 inch thick (each about 1–1.5 oz / 28–43 g). Preheat a grill or heavy skillet over medium-high heat and brush with olive oil. Grill or pan-sear cevapcici, turning frequently, until well browned and cooked through, about 8–10 minutes total.
3. Serve: Arrange warm cevapcici on flatbread or alongside polenta, top with ajvar, raw sliced onion, and a squeeze of lemon. Serve immediately.