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  • To make the sausages, heat a little oil in a heavy-bottomed pan and gently saute the onion and 2 garlic cloves until tender.
  • Using your hands, mix together both minces with the paprika, ground coriander, cumin, sautéed vegies, sambel, seasonings, the egg, 3 tbsp dill and breadcrumbs as needed (not too much). 
  • Then, with wet hands, form the mixture into sausage shapes along long metal skewers and place on a large plate. Refrigerate for about 1 hour. 
  • When ready, preheat oven to 200°C fan forced (220°C normal).  
  • Cook the sausages in the oven for about 12-15 minutes until golden brown all over. 
  • Combine the yoghurt with the remaining dill and garlic, and a little warm water if too thick. Set aside. 
  • Serve the chevapcici with the yoghurt sprinkled over the top.


  • olive oil
  • ½ large onion, very finely chopped
  • 3-4 garlic cloves, crushed
  • 375 gm lean minced veal
  • 375 gm lean minced pork
  • 1 tspn paprika
  • 1 heaped tspn ground coriander
  • ½ tspn ground cumin
  • 1 tspn sambel oelek (or any chilli paste)
  • sea salt & freshly ground pepper
  • 1 egg
  • 5 tbsp chopped fresh dill
  • packet breadcrumbs
  • 3 heaped tbsp plain yoghurt
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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