Cevapcici with Mashed Potatoes and Cucumber

Ingredients

• 1 lb ground beef (80/20 fat ratio)
• 0.5 lb ground lamb
• 1 small (about 1/3 cup) yellow onion, very finely grated
• 4 cloves garlic cloves, minced or pressed
• 1.5 tsp sweet paprika
• 0.5 tsp smoked paprika
• 0.5 tsp baking soda
• 1.25 tsp kosher salt
• 0.75 tsp freshly ground black pepper
• 0.25 tsp red pepper flakes (optional for heat)
• 2 tbsp neutral oil (canola or sunflower), for cooking
• 2 lb Yukon Gold potatoes, skin-on, cut into 1.5-inch chunks
• 4 tbsp unsalted butter
• 0.5 cup whole milk or heavy cream, warmed
• 1.5 tsp, plus 1 tbsp for the cooking water kosher salt
• 0.5 tsp freshly ground black pepper
• 4 whole Persian or mini cucumbers
• 0.25 tsp flaky sea salt (such as Maldon)

Instructions

1. 1

   In a large mixing bowl, combine the ground beef, ground lamb, grated onion (squeeze out excess moisture with your hand first so the mixture isn't too wet), minced garlic, sweet paprika, smoked paprika, baking soda, 1.25 tsp kosher salt, black pepper, and red pepper flakes if using. Using clean hands, mix firmly for 2–3 minutes until the mixture becomes slightly sticky and homogenous — this develops the myosin proteins that hold the sausages together without a casing.

2. 2

   Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 20 minutes (up to overnight). Chilling firms up the fat and makes shaping much easier, and the baking soda has time to tenderize the proteins.

3. 3

   Once chilled, divide the mixture into 16 equal portions of roughly 1.5 oz (45 g) each. Using lightly oiled palms, roll each portion into a compact cylinder about 2.5 inches long and 1 inch in diameter, pressing firmly so they hold their shape without cracking at the ends. Place shaped cevapcici on a plate as you go.

4. 4

   Place the skin-on Yukon Gold potato chunks in a large 4-quart pot and cover with cold water by at least 2 inches. Add 1 tablespoon of kosher salt to the water — it should taste pleasantly salty, like the sea. Bring to a boil over high heat, then reduce to a vigorous simmer over medium-high. Cook uncovered for 15–18 minutes until a fork slides through the largest chunk with zero resistance and the chunks begin to look slightly rough at the edges.

5. 5

   Drain the potatoes through a colander and let them steam-dry for 2 full minutes in the colander — this prevents watery mash. Return the pot to the stove over low heat, add the butter, and let it melt, swirling the pan. Add the drained potatoes back to the pot.

6. 6

   Using a potato masher, mash the potatoes to your desired consistency — for a rustic, skin-on style as shown, mash firmly but leave some texture and visible skin pieces. Pour in the warmed milk or cream in two additions, stirring with a wooden spoon between each pour, until the mash is creamy and holds a soft peak. Season with 1.5 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust seasoning. Keep warm with lid on over very low heat, stirring occasionally.

7. 7

   Heat a 12-inch cast iron skillet or grill pan over medium-high heat for 2–3 minutes until it just starts to smoke lightly — a properly preheated pan gives the cevapcici their characteristic brown, slightly craggy crust. Add 2 tablespoons of neutral oil and swirl to coat, then carefully lower the cevapcici into the pan in a single layer with tongs. Do not crowd the pan — cook in two batches if necessary, or they will steam instead of sear.

8. 8

   Cook the cevapcici undisturbed for 3 minutes until a deep mahogany-brown crust forms on the bottom — resist the urge to move them early or they will stick and tear. Using tongs, rotate each piece a quarter turn and cook another 2–3 minutes. Continue rotating every 2 minutes until all sides are evenly browned and the internal temperature reads 160°F (71°C) on an instant-read thermometer, about 10–12 minutes total. Transfer to a paper-towel-lined plate to drain briefly.

9. 9

   Wash the Persian cucumbers and trim off both ends with a sharp knife. Cut each cucumber in half lengthwise to create long spears, or halve them crosswise for shorter pieces as shown in the photo. Arrange on the plate cut-side up and sprinkle lightly with flaky sea salt just before serving.

10. 10

    Spoon a generous mound of rustic mashed potatoes onto one side of each plate — about 3/4 cup per person. Arrange 4 cevapcici alongside the mash, leaning them slightly against each other for height. Tuck 2 cucumber spears on the remaining side of the plate. Optionally, add a dollop of ajvar (roasted red pepper relish) or sour cream alongside the cevapcici for authenticity. Serve immediately while the cevapcici are hot and the mash is steaming.

Tools you’ll need

• large mixing bowl
• 12-inch cast iron skillet or grill pan
• sharp chef's knife
• cutting board
• large pot (4-quart) for boiling potatoes
• colander
• potato masher or hand mixer
• wooden spoon
• instant-read thermometer
• plate lined with paper towels
• measuring spoons
• measuring cups
• tongs

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