published Jul 13, 2022, updated May 31, 2024 Cevapi is a spicy, caseless Serbian sausage that is almost synonymous with Balkan cuisine. When we say Balkan cuisine, we are referring to dishes typical of the Southeastern European peninsula. If I had to choose one word to describe it, it would be: delicious. And this cevapi recipe is one of my favorites! It’s a popular Bosnian street food, along with borek, somun, plenty of sweets, and basically anything stuffed in a pita. Likewise, this Balkan sausage is also served with pita — though I sometimes eat it with lavash to switch things up. Topping with the favorite red pepper relish known as Ajvar is a must! The juicy, spiced meat is heavy and hearty, so I also recommend serving it with red pepper relish for a bright, refreshing relief from all that savoriness. But if you really want to lay it on thick, try muhammara (another red pepper dip, but creamier and more richly seasoned) or garlicky skordalia.
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Grill – During the summer, I prepare this cevapi recipe on the grill. But if the craving hits during the colder months of the year, you can still make Balkan sausage with a grill pan on the stovetop just as well.
Storing and Reheating
Serbian sausage makes satisfying leftovers, too. Store for up to 4 days in the refrigerator and reheat in the microwave or on the stovetop until warmed through. These sausages can also be frozen for up to 2 months for quick and easy meals at your convenience. Let the meat marinate, then shape and flash-freeze before storing in an airtight container. Thaw in the refrigerator overnight before cooking. Love this recipe? Share it with the world on Pinterest.
