Cevapi Sausages

Name: Cevapi Sausages
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 4 servings
Cuisine: Croatian
Ingredients: 500g Minced Beef; 250g Minced Pork; 1 Onion; 4 cloves Garlic; 3 tblsp chopped Parsley; 1 tbs Paprika; 3/4 teaspoon Baking Powder; 2 tbs Breadcrumbs; 3 tbs Water; 1 Vegetable Stock Cube; 1 tsp Salt; 1 tsp Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Croatian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 44 min total

500g Minced Beef
250g Minced Pork
1 Onion
4 cloves Garlic
3 tblsp chopped Parsley
1 tbs Paprika
3/4 teaspoon Baking Powder
2 tbs Breadcrumbs
3 tbs Water
1 Vegetable Stock Cube
1 tsp Salt
1 tsp Pepper

Step-by-step instructions

Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.
Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.
Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.

Why this works on a weeknight

Cevapi Sausages lands at about 44 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Cevapi Sausages actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Beef Croatian Sausages