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BBQ sausages: chevapchichi

I still remember eating them the first time on a picturesque beach in Croatia. On my paper plate I got two sausage shaped grilled meat that were insanly good, some bright colored relish that was a taste explosion (later we learnt that was the "ajvar") and a slice of fresh bread and some onion slices. It was a foodie experience never to be forgotten!
Like with all good food that we try at our travels, I always take it as a mission to learn how to make them at home from scratch and to find good sources of the special ingredients! This way you are not "deprived" of enjoying them wherever you live!;)
Chevapchichi is pretty easy to make in New Zealand, land of the BBQ and a global source of the best lamb, beef and pork.
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Like with all recipes, you keep imroving them over time by experience and by exchanging tips with other foodies/cooks. You would never guess that I learnt about the trick of adding a bit of baking soda to the meat mixture (to lighten up a touch the texture as no bread or crumb is used) at a hairdressing saloon from a Romanian lady...