Cevapi is a type of skinless sausage that originated in the Balkan Peninsula during the Ottoman period. Although it is a local delicacy in Serbia, Slovenia, and Croatia, it is considered the national dish of Bosnia and Herzegovina. The sausages are traditionally eaten in a flatbread sandwich accompanied by chopped onions and shopska salata; a cold salad.

Directions for Preparing Cevapi

1. Create a vegetable seasoning blend by mincing an assortment of seasonings together such as chives, cilantro, and parsley.
2. Mix the minced garlic and water in a bowl seat for fifteen minutes
3. Drain the water and retain the garlic, to this; add the ground beef, vegetable seasoning blend, beef broth, salt, pepper, and the sparkling water
4. Mix thoroughly with your hands. Add additional sparkling water if required
5. Roll the meat dough into two-inch balls
6. Then roll the meatballs into small meat logs about the size of a thumb
7. Place the finished cevapi on a cookie sheet and cover with plastic wrap Refrigerate for thirty minutes
8. Lay the sausages on a very hot grill. Do not overcrowd; cook in batches
9. Reduce the heat to medium-high and cook the cevapi on all sides until they are cooked through – 5-7 minutes for medium well (Please note that when the cevapi is ready to be flipped, it will not stick to the grill)
10. Set aside the grilled cevapi.
11. Slice the ciabatta bread and smear about two tablespoons of hot beef broth over the inside of the slices
12. Place face down on the grill and smear beef broth on the top (If using Naan bread, sprinkle hot beef broth over both sides of it and grill it)
13. After about two minutes, remove the bread from the grill and serve with the cevapi, chopped onions, and cold salad.