Back to Basics: Ćevapčići, or Czech skinless sausage, is a perfect for grilling season

If you're looking to expand your grilling skills, look no further. This recipe for čevabčiči, a flavorful Czech skinless sausage, is surprisingly easy and requires no special equipment.

Traditionally grilled, these sausages can also be cooked in the oven, making them accessible regardless of weather or kitchen setup. Impress your loved ones with this simple, delicious addition to your cooking repertoire.

Ćevapčići, a skinless sausage originating in the Balkans during the Ottoman era, spread throughout the region and eventually reached the Czech Republic (becoming "čevabčiči"), likely in the mid 20th century through migration and cultural exchange. The Balkan dish, consisting of minced meat and spices, has been adapted to suit Czech tastes.

While the core recipe remains the same, it is now commonly served with boiled potatoes and mustard, diverging from the traditional Balkan accompaniments of flatbread and ajvar. Although not a native Czech sausage like párek or klobása, čevabčiči has been widely adopted, found in restaurants and home cooking, demonstrating a successful example of culinary integration and cross-cultural influence.

For truly exceptional Czech čevabčiči, the preparation of the onion is key. While simply adding finely chopped raw onion to the meat mixture is an option, sautéing the onion first unlocks a deeper, sweeter flavor. To do this, preheat a pan over medium-high heat with 2 tablespoons of frying oil. Add one finely chopped medium onion and sauté, stirring occasionally, until it becomes glossy and translucent, which typically takes about 3-4 minutes. Finally, remove the pot from the heat and allow the onion to partially cool before incorporating it into the rest of the ingredients. This crucial step ensures the onions impart their best flavor to the čevabčiči.

This meal is traditionally made with two kinds of ground meat: an equal combination of ground pork and ground beef. My preference would be ground beef with an 85/15 or 80/20 lean-to-fat ratio combined with ground pork. Optionally, you can substitute the ground pork with pork sausage. For those who do not eat pork, a great alternative is to substitute it with ground turkey or ground lamb, or even simply double the amount of ground beef.

After the sautéed onion has partially cooled, combine it in a large bowl with 1 pound of ground beef, 1 pound of ground pork, 4 cloves of garlic (grated or pressed or minced), 2 teaspoons of paprika, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Thoroughly combine all ingredients, preferably by hand, until everything is evenly distributed.

The next step is to form the čevabčiči. Working one-by-one, scoop a portion of the meat mixture. A 4 fluid ounce disher provides a good size, but you can also use your hands and a scale for more precise measurements. If using a scale, aim for 4.5 ounces per portion, which accounts for the meat's density. Once portioned, use your hands to roll each piece into a small, thick cylinder shape. Place the formed Čevabčiči onto a baking sheet lined with parchment paper and repeat this process until all of the meat mixture has been used.

If you plan to cook the čevabčiči in the oven, you can move straight to the next step. However, for those grilling, a brief optional step can make the process easier. To ensure the čevabčiči hold their shape and don't fall apart on the grill, place the baking sheet with the formed meat in the freezer for about 10-15 minutes. This brief chilling will firm them up, making them much easier to handle.

Next, cook the čevabčiči. Preheat your grill to medium-high heat, or preheat your oven to 350°F (175°C). If grilling, place the čevabčiči on the hot grates (you can use either direct or indirect heat). If using the oven, leave them on the parchment-lined baking sheet. Cook until cooked through (usually for about 15-20 minutes, depending on thickness).

Oven-prepared čevabčiči should be flipped once halfway through, while grilled čevabčiči should be turned more frequently, about four times, to ensure even browning on all sides. Regardless of the cooking method, the internal temperature should reach 160°F (71°C) to ensure they are safe to eat.

Čevabčiči pairs wonderfully with mashed potatoes or, even better, simply boiled potatoes. For an irresistibly buttery version, start with 2 pounds of waxy potatoes. Rinse, peel and dice them into roughly 1/2- to 3/4-inch pieces (larger pieces are acceptable but will increase cooking time). Place the potatoes in a medium pot and cover with water, ensuring it's about an inch above them.

Bring to a boil over high heat, then reduce to medium and cook until tender, about 12-15 minutes. To check if it is done, poke it with a fork. Drain the water, return the potatoes to the pot, and add 3 tablespoons of butter, 1/2 a teaspoon of salt and a pinch of freshly ground pepper. Gently fold until the butter is melted and everything is evenly coated. Taste and adjust the seasoning. For a polished presentation, use a measuring cup to scoop and shape the potatoes onto individual plates.

Čevabčiči can be served hot or cold, either with a side dish or as a sandwich. It also pairs well with mustard, freshly sliced raw onion or Czech tartar sauce.

Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.