Balkan-Style Beef Sausages with Kajmak
Photo: Christina Holmes
PUBLISHED July 21, 2025
In the Balkans, these popular grilled finger-shaped sausages are called ćevapi, from the Persian word for “kebab.” Made from minced meat, they’re the Eastern European evolution of the skewered meat tradition and have subregional variations. They’re usually served with flatbread, a refreshing, creamy spread known as kajmak, and ajvar, a delicious purée of grill-roasted red peppers and eggplant. I’ve simplified this so you can assemble all the components easily: Grilling the sausages right on the grate saves putting them on and off skewers. (Use flat metal skewers if you decide to be more authentic; spinning sausages on round ones will drive you nuts.) The sauce is a shortcut. If you don’t have time to make ajvar, it’s not the end of the world. But don’t skip the baking soda and lemon juice—important for a juicy sausage. You can serve these with buttered bulgur or rice, or spend the time you saved making Naan or Lebanese Flatbread, spread them with kajmak and ajvar, top with the sliced ćevapi, and fold to eat.
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