Croatian-style Sausage (Kobasica) with Paprika Potatoes

Ingredients

In this Croatian adaptation, the Hungarian Debreceni kolbász is transformed into Croatian-style sausage (Kobasica) by incorporating Croatian spices and flavors. The sausage is traditionally grilled or pan-fried until crispy, just like in the original recipe. However, the accompaniment of paprika potatoes adds a distinct Croatian touch to the dish. We alse have the original recipe for Debreceni kolbász, so you can check it out.

• 4 Croatian-style sausages (Kobasica) 4 Croatian-style sausages (Kobasica)
• 1 kg (2.2 lbs) potatoes, peeled and cut into cubes 1 kg (2.2 lbs) potatoes, peeled and cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons sweet paprika 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill or heat a large skillet over medium heat.
2. 2.
   In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
3. 3.
   In a small bowl, mix together the sweet paprika, smoked paprika, salt, and black pepper.
4. 4.
   Rub the sausages with the spice mixture, ensuring they are evenly coated.
5. 5.
   Grill the sausages for 10-12 minutes, turning occasionally, until they are cooked through and have a crispy exterior. Alternatively, heat the skillet and cook the sausages for the same amount of time.
6. 6.
   In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until golden brown.
7. 7.
   Add the cooked potatoes to the skillet and sprinkle with the remaining spice mixture. Stir well to coat the potatoes evenly.
8. 8.
   Cook the potatoes for an additional 5-7 minutes, until they are slightly crispy and infused with the flavors of the spices.
9. 9.
   Serve the grilled sausages alongside the paprika potatoes, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly. Additionally, choose a variety of potatoes that hold their shape well when cooked, such as Yukon Gold or red potatoes.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the spice mixture.
• If you don't have access to Croatian-style sausages, you can use any other spicy sausage variety as a substitute.
• Serve the dish with a side of sauerkraut or pickles for a tangy contrast to the rich flavors.
• Feel free to adjust the amount of paprika according to your personal preference for spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Croatian-style sausage and paprika potatoes hot, with a side of sauerkraut or pickles for added flavor. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the grilled sausages on a platter, surrounded by the paprika potatoes. Sprinkle some additional paprika and parsley on top for an attractive presentation.