A traditional Croatian sausage, Ćevapčići (shev-AHP-che-chi) is a perennial favorite at Grgich Hills Estate events. We usually serve them simply, just with toothpicks, but they’re also enjoyed with pita and ajvar, a roasted red pepper and eggplant sauce.
½ pound coarsely ground beef sirloin (about 90% lean)
½ pound coarsely ground lean pork shoulder
4 to 6 cloves garlic, pressed through a garlic press or minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup sparkling water
Pairs Well With
Miljenko’s Old Vine Zinfandel
In a medium mixing bowl, combine the beef, pork, garlic, 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