Ingredients with Measurements:
- 1 pound Sremska Kobasica sausage
- 1 pound sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add caraway seeds, paprika, salt, and black pepper and stir to combine.
4. Add sauerkraut and chicken broth and stir to combine.
5. Place Sremska Kobasica sausage on top of the sauerkraut mixture.
6. Cover and simmer for 20-25 minutes, or until sausage is cooked through and sauerkraut is tender.
7. Use tongs to remove sausage from skillet and slice into rounds.
8. Serve sausage on top of sauerkraut mixture.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 9g
Protein: 20g
Substitutions for ingredients:
- Sremska Kobasica sausage can be substituted with any other smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced potatoes to the sauerkraut mixture for a heartier meal.
- Add sliced apples to the sauerkraut mixture for a sweet and savory flavor.
Tips and tricks:
- Use tongs to handle the sausage to prevent it from breaking apart.
- If the sauerkraut is too sour, rinse it with water before adding it to the skillet.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a platter with the sausage rounds arranged on top of the sauerkraut mixture.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Serve with crusty bread and a cold beer.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Coleslaw
Troubleshooting advice:
- If the sauerkraut is too dry, add more chicken broth or water.
- If the sausage is not cooked through, simmer for an additional 5-10 minutes.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Sremska Kobasica is a type of smoked sausage from Serbia. It is made with pork and beef and seasoned with paprika and garlic.
Flavor profiles:
Sremska Kobasica has a smoky and savory flavor, while sauerkraut is tangy and slightly sour.
Serving suggestions:
Serve as a main dish for a hearty meal.
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Region: Serbian