Slow Cooker Croatian Szekely Goulash combines sauerkraut and pork sausage in a delicious tomato paprika sauce.
Slow Cooker Croatian Szekely Goulash
By Sue Lau | Palatable Pastime
This is a Croatian version of goulash that includes sauerkraut, pork sausages and a tomato paprika sauce. I can’t be 100% certain of the authenticity of it since it is only generally based on what I think that recipe is. So if you are Croatian and this isn’t exactly how it is traditionally made, take this as a variant of it. It’s not really very much like the usual Hungarian goulash.
But I do like the tomato nature of it for something a bit different. The kabanosy sausage I had are quite similar to regular Polish sausage except that they are a dry type of sausage, but not as dry as pepperoni. They were long and thin, and when I bought them thought I might make a state-fair type of smoked sausage sandwich on footlong hot dog buns with the usual grilled peppers and onions but had changed my mind. But this should work with just about any type of smoked sausage. You could also make this with pork roast or a mixture of the two although I did not. I also adapted this for the slow cooker although you could easily make it on the stove top as well.
Although I made this earlier in autumn, I felt it would be great for the New year what with the sauerkraut and all. I didn’t really have a slot for it on the blog at the time either, so it sat cooling its heels.
This is one of the last of the New Year recipes I have planned. Tomorrow I will be posting Braised Lentils with Italian Sausage, and on Saturday I will try to get my recipe for Posole up. After that we can get on with the new year, in which I have plenty of things already lined up for you! C’ya tomorrow!
~Sue
Slow Cooker Croatian Szekely Goulash
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 32 ounces sauerkraut, rinsed and drained
- 1/2 teaspoon crushed juniper berries
- 2 bay leaves
- 1 tablespoon paprika
- 1/2 teaspoon celery seed
- 8 ounces tomato sauce
- 1/2 cup dry white wine
- salt and black pepper
- 1-1/4 pounds kabanosy smoked sausage, cut into chunks
Method:
- Saute the onion in olive oil until soft.
- Add the cooked onion, garlic, sauerkraut, juniper berries, bay leaves, paprika, celery seed, tomato sauce, white wine, salt and black pepper to the slow cooker.
- Cover and cook on low for 4 hours.
- Add sausage to the slow cooker and continue to cook one hour more.
From the kitchen of palatablepastime.com
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