Spicy Whole Fry Chevapchichi - Juicy & Flavorful Balkan Delight
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat27gram
Protein25gram
Ingredients
- Ground beef (85% lean) - fresh and preferably from a trusted source. Choose bright red meat, avoid brownish or sticky texture.500 g
- Ground pork (optional for extra juiciness) - fresh and cold, firm with pink color.250 g
- Garlic cloves - peeled fresh cloves, firm with no spots.4 piece
- Paprika powder (sweet or hot, depending on your spice preference)2 tbsp
- Cayenne pepper (adjust based on spice tolerance)1 tsp
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Black pepper - freshly ground for best flavor1 tsp
- Baking soda (optional, for tenderness)0.5 tsp
- Cold water50 ml
- Vegetable oil (for frying) - neutral oil like sunflower or canola oil2 tbsp
Chevapchichi (Ćevapčići) are traditional Balkan minced meat sausages, loved for their juicy texture and spicy flavor. This recipe shows you how to fry whole chevapchichi sausages safely and easily at home, resulting in perfect browning and a delicious spicy kick. The ingredients cost approximately $8 USD / €7 / £6 / ₹600, and the dish serves 4 people with roughly 350 kcal per serving. It’s a medium complexity dish, requiring about 10 minutes prep and 15 minutes cooking time. Follow safe cooking practices and use a meat thermometer to ensure perfect doneness and food safety.
Preparation instructions
Prepare the meat mixture
1Finely mince or process the beef and pork if not already ground. In a large bowl, combine the ground meats with minced garlic, paprika, cayenne pepper, salt, black pepper, and baking soda. Slowly add cold water to the mixture to keep the texture moist. Mix all ingredients thoroughly by hand or with a spoon until uniform and slightly sticky; this helps bind the meat well. This process should take about 5 minutes.
Shape the sausages
2Divide the meat mixture into equal portions, around 8-10 pieces. Roll each portion into a cylindrical sausage shape about 10 cm (4 inches) long and 2-3 cm in diameter. You can use wet hands to help shape the sausages so the meat doesn't stick. This should take about 5-7 minutes.
Preheat the frying pan
3Place a large frying pan on medium heat and add 2 tablespoons of vegetable oil. Allow the oil to warm up for about 2 minutes until shimmering but not smoking. Properly preheated oil will help brown the chevapchichi evenly and prevent sticking.
Fry the chevapchichi
4Carefully lay the sausages in the hot oil, leaving space between each sausage to cook evenly. Fry for about 5-7 minutes on one side without moving them, then flip gently with tongs or a spatula and fry another 5-7 minutes. Adjust the heat if they brown too quickly. The sausages should achieve a deep golden brown color on all sides.
Check internal temperature for doneness
5Use a meat thermometer to check the thickest part of the sausage. The internal temperature should reach at least 71°C (160°F) for safe consumption of ground beef and pork as per food safety guidelines. This ensures the meat is fully cooked and safe to eat.
Rest and serve
6Once cooked, transfer the chevapchichi to a clean plate lined with paper towels to absorb excess oil. Let them rest for about 5 minutes to allow juices to redistribute. Serve with fresh flatbread, onions, and your favorite condiments.
Cooking Tips
-Avoid cross-contamination: use separate utensils and cutting boards for raw meat and other ingredients.
-If you don’t have a meat thermometer, ensure sausages are fully cooked by cutting one in half; the juices should run clear, and the inside should no longer be pink.
-For milder flavor, reduce cayenne pepper or omit it. For extra spice, add a pinch of chili flakes.
-Try adding finely chopped fresh parsley or onion into the meat mixture for more flavor variation.
-Do not overcrowd the pan; overcrowding leads to steaming instead of frying and prevents a crispy exterior.
Equipment
- Frying pan or skillet
- Mixing bowl
- Meat thermometer (recommended)
- Tongs or spatula
- Knife and cutting board
- Paper towels
- Measuring spoons and cups
Shopping List
- [ ] Ground beef (85% lean), 500g (~$6): Choose bright red, fresh meat from a trusted butcher.
- [ ] Ground pork, 250g (~$3): Use fresh, cold cuts with a pink color.
- [ ] Garlic cloves, 4 (~$0.50): Pick firm, unblemished cloves.
- [ ] Paprika powder, 2 tbsp (~$0.50): Preferably sweet or hot Hungarian paprika.
- [ ] Cayenne pepper, 1 tsp (~$0.20): Adjust for spice preferences.
- [ ] Salt (~$0.10): Use sea salt or kosher salt for seasoning.
- [ ] Black pepper (~$0.15): Freshly ground for best flavor.
- [ ] Baking soda, 0.5 tsp (~$0.10): Optional, for tenderness.
- [ ] Vegetable oil, 2 tbsp (~$0.20): Use sunflower or canola oil.
Total Cost Approximate: $10.75
Shopping tips: Buy fresh meat on the day of cooking, and store it well chilled until use. Spices can often be bought in small quantities at the spice aisle for freshness and better flavor.
FAQ
Can I cook chevapchichi on a grill instead of frying?
Yes, chevapchichi are traditionally grilled and grilling will give them a nice smoky flavor. Just preheat the grill and cook them over medium heat, turning regularly until the internal temperature reaches 71°C (160°F).
How do I know when chevapchichi are fully cooked?
Use a meat thermometer to check they reach 71°C (160°F) internally. If you don't have one, cut one sausage in half and check that the inside is no longer pink and the juices run clear.
Can I make chevapchichi ahead and freeze them?
Absolutely, shape the chevapchichi, place them on a tray to freeze individually, then transfer to a freezer bag. Thaw fully in the refrigerator before cooking.
What are safe food handling practices when making chevapchichi?
Always wash hands before and after handling raw meat, use separate utensils and cutting boards for raw meat, and cook meat thoroughly to safe temperatures to avoid foodborne illness.