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.

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... 

 

 

Ingredients

250g minced beef 250g minced lamb 250g minced pork or chicken 1 medium sized onion finely chopped 2 garlic cloves minced 1 egg 1 tbsp of good quality paprika a small bunch of parsley finely chopped 1/4 tsp of baking soda salt and pepper

Method

MIx all the ingredients together thoroughly. I think it is the easiest with your hands. To test whether it is well seasoned, you can fry up a small piece of the mixture in a pan, so you can eat it and then adjust the salt and pepper if needed. With wet hands form little sausage shapes with the meat mix and BBQ them or fry them in a pan. (If you wrap them individually then they are great to freeze - handy for those busy evenings later) Serve them with ajvar, sliced onions, if you like them and with slices of fresh, artisan bread.
Website Design & Development by WebSpring