Krupnioki Śląskie with Smoky Bacon and Caramelized Onions

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 200g (7 oz) smoky bacon, sliced 200g (7 oz) smoky bacon, sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, salt, black pepper, minced garlic, and dried marjoram. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into sausage-shaped patties, about 10cm (4 inches) long and 2cm (0.8 inches) thick.
3. 3.
   Heat a large frying pan over medium heat and add a drizzle of vegetable oil. Place the sausages in the pan and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove the sausages from the pan and set aside.
4. 4.
   In the same pan, add the sliced bacon and cook until crispy. Remove the bacon from the pan and set aside.
5. 5.
   In the same pan, add the sliced onions and cook over low heat until caramelized and golden brown, about 15-20 minutes.
6. 6.
   Serve the Krupnioki Śląskie hot, topped with the crispy bacon and caramelized onions.

Treat your ingredients with care...

• Ground pork and beef — Make sure to use lean ground meat for a healthier option. If desired, you can also mix in some ground veal for added tenderness.
• Smoky bacon — Look for thick-cut bacon with a smoky flavor to enhance the overall taste of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the meat mixture.
• Serve the Krupnioki Śląskie with a dollop of sour cream or mustard for extra flavor.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking to reduce their pungency.
• These sausages can also be grilled or baked in the oven for a different cooking method.
• Leftover Krupnioki Śląskie can be refrigerated and enjoyed the next day. Simply reheat them in a pan or microwave before serving.

Serving advice

Serve the Krupnioki Śląskie hot, accompanied by a side of mashed potatoes or sauerkraut. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Krupnioki Śląskie on a platter, topped with the crispy bacon and caramelized onions. Sprinkle some additional marjoram or black pepper for an attractive finishing touch.