Ingredients with Measurements:
- 1 pound Sremska Kobasica sausage
- 1 pound sauerkraut
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- Salt, to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Preheat the skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 5 minutes.
2. Add the chopped onion and minced garlic to the skillet with the bacon. Cook until the onion is translucent, about 5 minutes.
3. Add the sauerkraut, caraway seeds, paprika, black pepper, and chicken broth to the skillet. Stir to combine.
4. Place the Sremska Kobasica sausage on top of the sauerkraut mixture. Cover the skillet with a lid and cook for 15-20 minutes, or until the sausage is cooked through.
5. Use tongs to remove the sausage from the skillet and place it on a cutting board. Slice the sausage into rounds.
6. Serve the sauerkraut mixture in bowls, topped with the sliced sausage rounds.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 30g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Instead of Sremska Kobasica sausage, you can use any other type of sausage you prefer.
- Instead of bacon, you can use pancetta or ham.
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier dish.
- Use beer instead of chicken broth for a more traditional flavor.
Tips and tricks:
- Make sure to cook the bacon until crispy before adding the onion and garlic.
- Use tongs to remove the sausage from the skillet to prevent it from breaking apart.
- Taste the sauerkraut mixture before adding salt, as the sausage and bacon can be salty.
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 stovetop until heated through.
Presentation ideas:
- Serve in bowls with the sausage rounds on top of the sauerkraut mixture.
Garnishes:
- Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
- Serve with a side of crusty bread and a cold beer.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or beer.
Food safety advice:
- Make sure the sausage is cooked through before serving.
Food history:
- Sremska Kobasica is a type of sausage from the Srem region of Serbia.
Flavor profiles:
- The sauerkraut mixture is tangy and savory, while the sausage and bacon add smoky and salty flavors.
Serving suggestions:
- Serve as a main dish for dinner or as a hearty lunch.
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Region: Serbian