AI-generated Kobasica u šlafroku (kobasica in a pancake)
Recipes with Slavonska Kobasica
A family dish from Gunja on the Sava, as Rade Kolbas remembers it from his mother's kitchen: a whole, fairly fresh Slavonian kobasica fried in its own fat, rolled into a thin pancake and dipped in Slavonian vrhnje, a sour cream close to crème fraîche. "Šlafrok" is the old Austrian word for a dressing gown, and the pancake wears it. No cookbook lists the dish under this name; it is a home recipe.
Prep Time
15 min
Cook Time
20 min
Servings
2
Difficulty
Easy
Ingredients
- 2 fresh or lightly smoked Slavonian kobasice (not the dried ones)
- 2 eggs
- 300 ml milk
- 150 g plain flour
- A pinch of salt
- A little oil for the pan
- Thick sour cream (vrhnje) or crème fraîche for dipping
Steps
Whisk eggs, milk, flour and salt into a thin batter and let it rest while the sausages cook.
Put the whole kobasice into a dry pan over medium heat. Turn them now and then until the casing browns and they sit in their own red paprika fat, about 15 minutes.
Bake thin pancakes in a lightly oiled pan, one minute or so per side.
Lay one sausage on each pancake and roll it up so both ends stick out. Serve hot with a bowl of sour cream and dip every bite.
Tips
The pancake takes up the paprika fat, so brush a little of it from the sausage pan over the pancake before rolling. One person usually eats a whole sausage.