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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 18 Katie and Nikki: Croatian Hot Pot with Homemade Sausage

Watch MKR on TV2 and TVNZ OnDemand

Prep:  1 hour

Cook: 45 mins               

Serves: 4



  • 250g punnet cherry tomatoes, halved
  • 4 chargrilled capsicum quarters
  • 4 slices prosciutto
  • Parsley, to garnish


Tomato Sauce

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 long red chilli, finely chopped
  • 2 tsp smoked paprika
  • 2 x 400g cans crushed tomatoes
  • 1 tsp brown sugar


Sausages (chevapi)

  • 200g pork mince
  • 200g veal mince
  • 1 small onion, grated
  • 1 garlic clove, crushed
  • 1 small egg, lightly beaten
  • 1 tsp sweet paprika
  • 1 tsp rice flour




  1. To make sauce, heat oil in a saucepan over medium heat. Cook onion, garlic and chilli until soft. Stir in paprika. Stir in tomatoes and sugar. Season. Simmer until thickened and reduced. Cool slightly. Blend until smooth.
  2. To make sausages, combine all ingredients in a bowl. Shape into eight sausages. Place on a tray. Refrigerate, covered, until required.
  3. Heat a lightly oiled frying pan over medium heat. Cook sausages until browned all over and cooked through.
  4. To serve, divide sauce among serving bowls. Top with cherry tomatoes, capsicum, prosciutto and sausages. Garnish with parsley.



  • We only served one sausage (chevapi) per person on the show, but have increased the recipe here to allow for two.
  • To make your own chargrilled capsicum strips, place whole capsicums on an open flame and cook, turning, until skin is charred and blistered. Transfer to oven tray and cook at 200° for about 5 minutes or until very tender. Place in a bowl and cover with plastic wrap. Stand for 10 minutes. Peel and discard skin and seeds. Cut flesh into strips.
  • For a chunkier sauce, leave unblended.