Dish

Krupnioki śląskie

Krupnioki śląskie is made by cooking buckwheat groats with pork, onions, and spices. The mixture is then formed into patties and fried until golden brown. The patties have a nutty flavor and a slightly chewy texture. They are typically served with a side of sauerkraut and a dollop of sour cream.

European cuisine› Alpine cuisine› Polish cuisine

Sausage› Blood Sausage

Origins and history

Krupnioki śląskie is a traditional Polish dish that has been enjoyed for centuries. It originated in the Silesia region of Poland, where buckwheat was a common crop. Today, it is still a popular dish in Poland and is enjoyed by people of all ages.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains pork. It is also not gluten-free as it contains buckwheat groats.

Variations

There are many variations of Krupnioki śląskie, some of which use different meats or vegetables. Some recipes call for the addition of mushrooms or cabbage. Some versions of the dish are also made with barley instead of buckwheat groats.

Presentation and garnishing

Krupnioki śląskie is typically served on a plate, with a dollop of sour cream and a sprinkle of chopped parsley or dill on top.

Tips & Tricks

To make Krupnioki śląskie, be sure to use high-quality pork and fresh buckwheat groats. The patties can be made ahead of time and reheated before serving. Leftovers can be stored in the refrigerator for up to three days.