meat / meso / liha

Winter Sausage Feast / Kobasice i zimska gozba / Talvinen makkara paratiisi

 

Advent in Zagreb has been trying to catch up with the ones in Vienna and other cities of Central Europe for years, and this year it finally hits all the right spots. There are food markets where you can grill your own sausages by the fire in the middle of the city, try traditional foods prepared by famous restaurants, sip mulled wine at every corner, stroll through festively decorated squares in search of the perfect Christmas tree ornament, or ice skate in the winter wonderland (minus the snow).

This is also the reason why we haven’t been cooking too much lately, with all the hanging out with friends over drinks and food at the markets it’s been hard to make ourselves stay at home and prepare something special. But when we did, we were inspired by the food of Zagreb to create a winter feast that will feel just like you’re there, as long as you have it on your balcony.

sausage-3

The rolled sausage was one of Tilli’s first meals in Zagreb, so we tried to make our version of it, with a spicy and crunchy finish to it. Any sausage will do and even the most boring ones can be upgraded with the spices, but make sure they are fresh and connected in the middle. The potatoes are a Ružmarin favourite from her childhood and an eternal request when she visits her family. It’s a simple dish with only 2 ingredients plus seasoning, but it’s an interesting twist on potatoes as a side. The mayonnaise is our addition to these traditional flavours, and the mint gives freshness to the combination of sausage and potato. You can make the mayo ahead of time easily with the small blender and it keeps fine it the fridge, but only for a few days.

(sausage recipe inspired by Jamie Oliver’s Bubble & squeak)
(serves 4 / 4 porcije / 4 annosta)

Sausage:

  • 8 fresh, thin, linked sausages
  • olive oil
  • chili powder
  • dried rosemary
  • black pepper
  • metal or wooden skewers

Grated Potatoes:

  • 1 kg waxy potatoes
  • 2 onions
  • olive oil

Mint Mayonnaise:

  • 1 egg
  • 1/2 tbsp mustard
  • 1 tbsp sweet vinegar
  • vegetable oil, about 2 dl
  • small bunch fresh mint

Kobasica:

  • 8 svježih, tankih, međusobno povezanih kobasica
  • maslinovo ulje
  • čili u prahu
  • suhi ružmarin
  • crni papar
  • metalni ili drveni štapići

Ribani krumpir:

  • 1 kg krumpira (s malo škroba)
  • 2 luka
  • maslinovo ulje

Majoneza s mentom:

  • 1 jaje
  • 1/2 žlice senfa
  • 1 žlica slatkog octa
  • biljno ulje, oko 2 dl
  • mali stručak svježe mente
Makkarat:

  • 8 ohutta, linkitettyä makkaraa
  • oliiviöljyä
  • chilijauhetta
  • kuivattua rosmariinia
  • mustapippuria
  • puiset tai metalliset grillivartaat

Raastetut Perunat:

  • 1 kg perunoita
  • 2 sipulia
  • oliiviöljyä

Minttu Majoneesi:

  • 1 kananmuna
  • 1/2 rkl sinappia
  • 1 rkl makeata etikkaa
  • kasvisöljyä, noin 2 dl
  • pieni kourallinen tuoretta minttua

sausage-1

  1. To make the grated potatoes, cook them whole in salted water until soft. Drain and set aside to cool completely.
  2. When the potatoes are cooled, preheat the oven to 220°C. 
  3. Next, prepare the rolled sausage. Carefully unroll the parts where the sausages are linked until you can squeeze the meat from two sausages together, making one really long sausage. Use a splash of olive oil to grease the maxi-sausage well from all sides so it doesn’t stick when cooking.
  4. Start rolling in the sausage from one side, making sure it’s tight. When you come to the end, use long metal or wooden skewers to secure the roll. Sprinkle generously with chili powder, dried rosemary, and lots of black pepper. Pop in the oven on a sheet of baking paper and roast until crunchy and golden-brown, about 45 minutes.
  5. While the sausage is cooking, dice the onions for the potato side dish. Peel and grate all the potatoes.
  6. Heat up some olive oil in a large pan, then fry the onions on medium heat until golden. When the onions are ready, add the grated potatoes to the pan, season generously with salt and pepper, and mix well using a flexible spatula so you don’t mash the potatoes.
  7. As soon as potatoes and onions are combined, stop mixing so a nice golden crust can form on the bottom. After that happens, turn over big chunks so they brown on the other side as well.
  8. While the potatoes are cooking, make the mayonnaise. Start by blitzing the mint. Add the egg, mustard, sweet vinegar, salt, and a big splash of oil. Blitz for 10 seconds. At this point, it will look very thin, but adding more oil will thicken it fast. Add about 50 ml of oil at a time, blitz for 10 s, and repeat until you get a creamy, thick mayonnaise. If it seems too thick and split, add a splash of vinegar and blitz again.
  9. When the sausage is roasted, serve it with golden grated potatoes and minty mayonnaise.

 

sausage-2

  1. Počnite pripremati krumpir prije nego ogladnite, jer se prije ribanja mora u potpunosti ohladiti. Skuhajte cijele, neoguljene krumpire u vrućoj vodi, ocijedite i ostavite da se hlade.
  2. Kad su krumpiri prilično ohlađeni, zagrijte pećnicu na 220°C. 
  3. Za pripremu zarolane kobasice, najprije pažljivo odmotajte kobasice na mjestima gdje su spojene. Potisnite punjenje prema sredini da dobijete jednu duuugu kobasicu, pa je dobro nauljite po cijeloj dužini.
  4. Na papiru za pečenje rolajte kobasicu čvrsto oko vlastite osi, te na kraju pričvrstite s nekoliko štapića. Velikodušno posipajte čilijem, ružmarinom i paprom. Ubacite u pećnicu i pecite dok kobasica ne postane hrskava i zlatna, oko 45 minuta.
  5. Za vrijeme dok se kobasica peče, sitno nasjeckajte luk. Ogulite i krupno naribajte krumpir.
  6. U velikoj tavi zagrijte maslinovo ulje i popecite luk do zlatne boje na srednjoj vatri. Dodajte naribani krumpir, začinite solju i s puno papra, te dobro izmiješajte fleksibilnom špatulom da ne biste previše zgnječili krumpir.
  7. Čim se svi sastojci dobro povežu, prestanite miješati i pričekajte da se na dnu krumpira stvori zlatna korica. Nakon toga okrenite krumpir u nekoliko porcija da biste dobili koricu i s druge strane.
  8. Za vrijeme dok se krumpir peče, pripremite majonezu. U maloj sjeckalici ili blenderu najprije usitnite mentu. Dodajte jaje, senf, ocat i oko 50 ml ulja, pa miksajte desetak sekundi. U ovom trenutku majoneza će izgledati rijetko, ali dodatkom ulja će se ubrzo zgusnuti. Dodavajte po 50 ml ulja i ponavljajte miksajte 10 sekundi dok ne dobijete gustu, kremastu majonezu. Ako je majoneza gusta, ali čini vam se masna i uljasta, dodajte mrvicu octa i ponovno miksajte.
  9. Poslužite vruću kobasicu sa zapečenim ribanim krumpirom i majonezom.

sausage-4

  1. Aloita perunoilla, keittäen suolaisessa vedessä kunnes kypsiä. Valuta ja anna jäähtyä.
  2. Kun perunat ovat jäähtyneet lämmitä uuni 220 asteeseen.
  3. Seuraavaksi tee makkararulla. Ideana on tehdä yksi pitkä makkari linkitetyistä makkaroista, niin kääri auki jokainen väli ja varovasti purista liha avattuun väliin. Kun kaikki välit ovat täytetty ja lopputuotteena on maksi-makkara, voitele koko makkara öljyllä.
  4. Nyt voit kääriä makkararullan. Aloita yhdeltä puolelta ja kääri, varmistaen että rulla pysyy koko ajan tosi tiukkana. Kun koko makkara on kääritty paina pari keppiä tai paistinvarrasta rullan läpi. Ripottele päälle runsas määrä chilijauhetta, mustapippuria ja rosmariinia. Paista uunissa kunnes rapeaa, noin 45 min.
  5. Samalla kun makkara on uunissa, pilko sipulit perunoita varten. Kuori ja raasta keitetyt, viileät perunat.
  6. Paista pilkotut sipulit oliiviöljyssä keskilämmöllä kunnes pehmeita ja hieman ruskettuneita. Lisää sitten perunat ja anteliaasti suolaa ja pippuria, ja sekoita varovasti muovisella lastalla ettei perunat tule muusia.
  7. Kun perunat ja sipulit ovat sekoittuneet anna niiden olla että syntyy pohjalle rapea pinta. Odota 5-10 min ja sitten testaa jos pohjalla on kiva kultainen väri. Jos on, yritä kääntää isoja paloja perunoita että toinenkin puoli saa vähän väriä. Tässä ei tarvi olla kovin varovainen, käännä vaan nopeasti.
  8. Voit tehdä majoneesin tässä vaiheessa tai jo pari päivää ennen. Tähän tarvitaan monitoimikone, mutten tarvitaan aika paljon vispausta. Aluksi hienonna minttu. Lisää sitten kananmuna, makea etiikka (meillä käytössä sherry), sinappi, suola ja iso loraus öljyä. Sekoita 10 sec. Tässä vaiheessa seos on vielä tosi nestemainen, mutta siitä tulee kohta kuohkea kun lisäät öljyä. Lisää toinen loraus öljyä, noin 50 ml, ja sekoita 10 sec. Jatka näin kunnes saat aikaan kuohkean, herkullisen majoneesin. Jos majoneesistä tulee liian paksu tai se näyttää että jotain meni pieleen lisää vaan hieman etiikkaa ja sekoita nopeasti, tämän pitäisi toimia.  
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