Polish-style Prigorska Pogača

Ingredients

In this Polish adaptation of Prigorska Pogača, we incorporate traditional Polish ingredients and flavors. The original Croatian recipe is transformed by replacing some of the ingredients with Polish sausage, sauerkraut, and potatoes, which infuse the dish with a distinct Polish taste. The result is a unique fusion of Croatian and Polish culinary traditions, offering a delightful twist on the classic Prigorska Pogača. We alse have the original recipe for Prigorska pogača, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 Polish sausage, sliced 1 Polish sausage, sliced
• 1 cup (200g) sauerkraut, drained and chopped 1 cup (200g) sauerkraut, drained and chopped
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon butter 1 tablespoon butter
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the flour, baking powder, and salt. Mix well.
3. 3.
   In a separate bowl, whisk together the milk and vegetable oil.
4. 4.
   Gradually pour the milk mixture into the flour mixture, stirring until a dough forms.
5. 5.
   Transfer the dough onto a lightly floured surface and knead for a few minutes until smooth.
6. 6.
   In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent.
7. 7.
   Add the sliced Polish sausage and cook until lightly browned.
8. 8.
   Stir in the sauerkraut and mashed potatoes. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat.
9. 9.
   Roll out the dough into a rectangular shape, about 1/4 inch thick.
10. 10.
    Spread the sausage, sauerkraut, and potato mixture evenly over the dough, leaving a small border around the edges.
11. 11.
    Carefully roll the dough, starting from one of the longer sides, into a log shape.
12. 12.
    Place the rolled dough onto the prepared baking sheet, seam side down.
13. 13.
    Brush the top of the dough with the beaten egg wash.
14. 14.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
15. 15.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Polish sausage — Use a high-quality Polish sausage for the best flavor and texture. If unavailable, you can substitute with any smoked sausage.
• Sauerkraut — Rinse the sauerkraut before chopping to reduce its tanginess if desired.
• Potatoes — Boil the potatoes until fork-tender, then mash them until smooth for a creamy filling.

Tips & Tricks

• For added flavor, you can sprinkle caraway seeds on top of the Pogača before baking.
• Serve the Polish-style Pogača warm as an appetizer or alongside a bowl of soup for a satisfying meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Slice the Polish-style Pogača into individual portions and serve it as a delicious appetizer or main course. Pair it with a side salad or pickles for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or dill over the sliced Pogača. Serve it on a platter or wooden board for a rustic touch.