Kransky sausage as it is are known in Australia, or Carniolan sausage, actually originates in Slovenia where it is known as kranjska klobasa.
Kranjska sausage originated from the region of Carniola which used to be a duchy of the Austrian Empire and so is also used in German cooking where it is called Krainer Wurst. In Italy it is known in the dialect of Triest as luganiche de Cragno.
History aside, Kransky are a wonderful smoked sausages made from 80 percent pork, 20 percent bacon with garlic and black pepper, that are hot smoked and heat cured. These tasty sausages can be eaten with sauerkraut or cooked on the BBQ.
In this recipe I have used the lovely smokey flavour of the Kransky sausages in a one pot stew that combines them with potatoes, onion, tomato, herbs and spices and is simmered till thick and delicious.
Served with polenta, this stew is a perfect for lunch or dinner and is a great winter warmer for our cold Sydney winter or for any season.
Smoked Kransky, Potato and Tomato Stew
- 250g Smoked Kransky sausages, sliced diagonally
- 1 kg red potatoes
- 1 tablespoon Olive oil and 1 knob of butter
- 30 g butter
- 1 onion, thinly sliced in rings
- 2 cloves of garlic, minced or finely chopped
- 1/4 cup tomato puree
- 1 Tblsp tomato paste
- 1/2 cup dry white wine
- 3/4 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp chicken seasoning
- 1/4 tsp McCormick’s Italian herbs
- 2 sage leaves chopped
- 2 1/2 cups chicken stock
- 1/3 cup parsley, chopped
1.Prepare the Kransky sausage by slicing diagonally into 1 cm slices
2. Cut the onion into thin rings
3. Cut the potatoes into 1 cm thick rings then cut these in half
4. Heat the olive oil and the knob of butter in a heavy based pan over a medium high heat
2.When the butter stops foaming, add in the Kransky slices, and brown them for about 5 minutes until they become deeply coloured.
3.When nicely coloured, remove the Kransky slices from the pan and set them aside.
4. Lower the heat to medium low and add the butter into the same pan with the Kransky drippings and olive oil
5.When the butter stops foaming, add in the onion rings and gently cook them until caramelised for about 5-7 minutes
6.When the onions are cooked, add the minced garlic, and cook for a further minute.
7.Then add 1/4 tsp of salt, the freshly ground black pepper, the paprika, chicken seasoning and stir to combine with the onions, cooking for two more minutes.
8.Raise the heat to medium high then stir through the wine, and allow it to evaporate for about 4 minutes or so
9.Then add the sliced potato pieces, chopped parsley, sage and stir to combine with the onion mixture
10.Stir through the tomato puree then pour in the chicken stock combining everything well
11.Sprinkle over the Italian herbs and stir, then cover the pan and simmer on medium-low heat for about 15 minutes, making sure the potatoes are covered by the liquid. Add a little extra hot water if needed
12.Then uncover the pot and allow the potatoes to continue to simmer for 15 minutes or until the potatoes are cooked and the sauce has thickened, stirring occasionally to prevent sticking
13.When the potatoes are cooked and sauce has thickened and reduced a little, return the cooked Kransky sausage to the pan and stir it through. Check the seasoning, adding salt and pepper to taste if required
14.Serve hot with polenta or rice