Ingredients with Measurements:
- 1 pound Kranjska Klobasa sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Dutch oven or large pot with lid
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat.
2. Add the sliced Kranjska Klobasa sausage and cook until browned on both sides, about 5 minutes. Remove from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the beef broth, diced tomatoes, cannellini beans, paprika, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Add the browned Kranjska Klobasa sausage back to the pot and stir to combine.
6. Bring the stew to a simmer and then reduce the heat to low. Cover the pot with a lid and simmer for 30 minutes.
7. Remove the bay leaf from the pot and discard.
8. Serve the Kranjska Klobasa stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 340
Fat: 23g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 1250mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 5g
Protein: 18g
Substitutions for ingredients:
- Kranjska Klobasa sausage can be substituted with any smoked sausage.
- Beef broth can be substituted with chicken or vegetable broth.
- Cannellini beans can be substituted with any white bean.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use diced carrots and celery instead of beans for a different texture.
- Add a splash of red wine to the stew for added depth of flavor.
Tips and Tricks:
- Brown the sausage before adding it to the stew for added flavor.
- Use fresh herbs instead of dried for a brighter flavor.
- Serve the stew with crusty bread for dipping.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Serve the stew with a side salad and crusty bread.
Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few minutes to thicken.
Food Safety Advice:
- Make sure the Kranjska Klobasa sausage is fully cooked before adding it to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kranjska Klobasa is a Slovenian sausage made with pork, bacon, and garlic. It is a traditional dish in Slovenia and is often served with sauerkraut or potatoes.
Flavor Profiles:
Smoky, savory, and slightly spicy.
Serving Suggestions:
Serve the Kranjska Klobasa stew hot with crusty bread for dipping.
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Region: Slovenian