Silesian Cubanitos

Ingredients

In the Silesian adaptation of Cubanitos, we replace the traditional Spanish ingredients with Silesian sausage, sauerkraut, and potatoes. This modification adds a unique twist to the dish, infusing it with the flavors of Silesian cuisine. Additionally, the cooking techniques and seasonings are adjusted to align with the Silesian culinary traditions. We alse have the original recipe for Cubanitos, so you can check it out.

• 500g (1.1 lb) Silesian sausage, finely chopped 500g (1.1 lb) Silesian sausage, finely chopped
• 300g (10.5 oz) sauerkraut, drained and squeezed 300g (10.5 oz) sauerkraut, drained and squeezed
• 300g (10.5 oz) potatoes, boiled and mashed 300g (10.5 oz) potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry dough 500g (1.1 lb) puff pastry dough
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, sauté the chopped Silesian sausage until browned.
3. 3.
   Add the chopped onion and minced garlic to the skillet and cook until softened.
4. 4.
   Stir in the sauerkraut, mashed potatoes, caraway seeds, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Roll out the puff pastry dough and cut it into small rectangles.
6. 6.
   Spoon a generous amount of the sausage and sauerkraut filling onto each rectangle.
7. 7.
   Fold the dough over the filling and seal the edges by pressing them together with a fork.
8. 8.
   Place the Cubanitos on a baking sheet lined with parchment paper.
9. 9.
   Brush the tops of the Cubanitos with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Silesian sausage — Use a high-quality Silesian sausage for the best flavor. If Silesian sausage is not available, you can substitute it with any other flavorful sausage.
• Sauerkraut — Make sure to drain and squeeze the sauerkraut well to remove excess moisture. This will prevent the Cubanitos from becoming soggy.
• Puff pastry dough — If you prefer a homemade version, you can make your own puff pastry dough. However, store-bought puff pastry works perfectly fine and saves time.

Tips & Tricks

• For added flavor, you can sprinkle some grated cheese on top of the Cubanitos before baking.
• Serve the Silesian Cubanitos with a side of spicy mustard or horseradish sauce for a tangy kick.
• If you prefer a vegetarian version, you can replace the Silesian sausage with a meatless sausage alternative.
• Make a larger batch of Cubanitos and freeze the extras for later. Simply reheat them in the oven for a quick and delicious snack.
• Experiment with different fillings by adding ingredients like mushrooms or caramelized onions to the sausage and sauerkraut mixture.

Serving advice

Serve the Silesian Cubanitos as an appetizer or snack. They are best enjoyed warm, straight from the oven. Arrange them on a platter and garnish with fresh herbs for an attractive presentation.

Presentation advice

To enhance the presentation, dust the Cubanitos with a sprinkle of paprika or sesame seeds before baking. This will add a touch of color and texture to the golden crust.