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Ćevapčići (Croatian Sausages)

Course: Appetizer
Servings: 16 pieces


  • 1/2 pound coarsely ground beef sirloin (about 90% lean)
  • 1/2 pound coarsely ground lean pork shoulder
  • 1/2 small/medium yellow onion grated
  • 4 to 6 cloves garlic, pressed through a garlic press or minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup sparkling water


  • In a medium mixing bowl, combine the beef, pork, garlic, onion, salt, and pepper, gently mixing to combine. Add the sparkling water, gently mixing until tacky, 3 to 5 minutes. Cover and refrigerate for 2 hours.
  • Gently shape the mixture into sixteen 3-inch long sausages, arranging the sausages on a sheet pan. Cover and refrigerate for 1 hour.
  • Heat a grill, stovetop grill, or skillet over medium-high heat. Cook the sausages, turning occasionally, until browned and cooked through, 6 to 8 minutes.
  • Serve hot, with toothpicks and ajvar sauce if you like.
    Adapted for the home chef by Jill Silverman Hough.