Serbian > Meat > Sausage-Based

Sremska Kobasica with Mushrooms Recipe

Ingredients with Measurements:
- 1 pound Sremska Kobasica sausage, sliced
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon paprika
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh parsley, chopped for garnish

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons

Step-by-step instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced Sremska Kobasica sausage and cook until browned, stirring occasionally.
3. Remove the sausage from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Add the sliced mushrooms to the skillet and cook until they are tender.
6. Season the mushrooms with salt, pepper, and paprika.
7. Add the chicken broth to the skillet and bring to a simmer.
8. In a small bowl, whisk together the cornstarch and water until smooth.
9. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
10. Return the sausage to the skillet and stir to combine with the mushrooms and sauce.
11. Garnish with chopped parsley and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 430
- Fat: 33g
- Carbohydrates: 8g
- Protein: 25g

Substitutions for ingredients:
- Any type of sausage can be used instead of Sremska Kobasica.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.

Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- Add a splash of white wine to the skillet for a more complex sauce.

Tips and tricks:
- Make sure to slice the sausage and mushrooms evenly for even cooking.
- Don't overcrowd the skillet, as this can cause the mushrooms to release too much moisture and not brown properly.
- Use a wooden spoon or spatula to stir the ingredients, as metal utensils can scratch the non-stick surface of the skillet.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the Sremska Kobasica with Mushrooms on a bed of rice or noodles for a complete meal.
- Garnish with additional fresh herbs, such as thyme or rosemary, for added flavor and color.

Garnishes:
- Chopped fresh parsley

Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Steamed broccoli
- Roasted potatoes
- Grilled asparagus

Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth to thin it out.
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the skillet.

Food safety advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Sremska Kobasica is a type of sausage that originated in the Srem region of Serbia.

Flavor profiles:
- Savory, smoky, and slightly spicy

Serving suggestions:
- Serve hot as a main dish.

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Region: Serbian

Taste: Savory, Umami, Rich, Earthy, Smoky