Spišské Párky with Mustard and Sauerkraut

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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (235ml) mustard 1 cup (235ml) mustard
• 2 cups (470ml) sauerkraut 2 cups (470ml) sauerkraut

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, minced garlic, marjoram, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into sausages, approximately 10cm (4 inches) in length and 2.5cm (1 inch) in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent.
4. 4.
   Place the sausages in the skillet and cook until browned on all sides, turning occasionally.
5. 5.
   Pour the water into the skillet, cover, and simmer for 20-25 minutes, or until the sausages are cooked through and tender.
6. 6.
   In a separate bowl, combine the mustard and sauerkraut.
7. 7.
   Serve the Spišské Párky hot with the mustard and sauerkraut on the side.

Treat your ingredients with care...

• Ground pork and beef — Ensure that the meat is fresh and of high quality to enhance the flavor and texture of the sausages.
• Marjoram — Use dried marjoram for a more intense flavor, but if fresh marjoram is available, it can be used as well.
• Sauerkraut — Rinse the sauerkraut before using to reduce its sourness if desired.
• Mustard — Choose a high-quality mustard with a tangy flavor to complement the sausages.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the meat mixture.
• If you prefer a spicier kick, add a dash of hot sauce or chili flakes to the mustard.
• Serve the sausages on a warm, crusty bread roll for a delicious sandwich option.
• If you don't have sauerkraut, you can substitute it with pickles or coleslaw.
• Leftover sausages can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Spišské Párky hot, accompanied by a generous dollop of mustard and a side of sauerkraut. Optionally, serve with warm bread rolls to create a satisfying sandwich.

Presentation advice

Arrange the sausages on a platter, drizzle the mustard over them, and place a mound of sauerkraut on the side. Garnish with fresh herbs such as parsley or dill for an added touch of color.