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Gulaš with semi-dried kobasica

Name: Gulaš with semi-dried kobasica
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 6 servings
Cuisine: slavonia croatia
Ingredients: 300g slavonska kobasica (semi-dried), sliced thick; 600g pork shoulder, cubed large; 3 large onions, diced; 3 tbsp sweet paprika; 1 tbsp hot paprika; 3 cloves garlic, crushed; 2 potatoes, cubed (optional); 2 carrots, sliced; 1 red bell pepper, diced; 2 bay leaves; 200ml red wine; Salt and pepper; Lard for frying; Bread or nokedli (dumplings) for serving

Recipes with Slavonska Kobasica

A Slavonian home goulash of pork shoulder and paprika with thick slices of semi-dried kobasica, cooked for hours in a clay pot in the oven. Half-dried kobasica is the right age for the pot: still soft enough to give its smoke and paprika to the sauce, dry enough to keep its shape.

Prep Time

20 min

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Ingredients

300g slavonska kobasica (semi-dried), sliced thick
600g pork shoulder, cubed large
3 large onions, diced
3 tbsp sweet paprika
1 tbsp hot paprika
3 cloves garlic, crushed
2 potatoes, cubed (optional)
2 carrots, sliced
1 red bell pepper, diced
2 bay leaves
200ml red wine
Salt and pepper
Lard for frying
Bread or nokedli (dumplings) for serving

Steps

Soak the Römertopf in cold water for 15 minutes before use: this is essential for the clay to create steam during cooking.

In a skillet, heat lard and brown the pork cubes on all sides. Remove and place in the soaked Römertopf.

In the same skillet, fry the onions until soft. Remove from heat, stir in both paprikas and garlic (off heat to prevent bitterness). Add to the Römertopf.

Layer the kobasica slices, carrots, bell pepper, potatoes (if using), and bay leaves into the Römertopf. Pour the red wine over everything. Do not add water: the clay pot and the ingredients will create enough liquid.

Place the Römertopf in a COLD oven (never put a clay pot into a hot oven: it will crack). Set to 180C and cook for 2.5 hours. Do not open the lid during cooking.

Remove from oven, open the lid (careful: massive steam), season with salt and pepper. The goulash should be thick and rich, with the kobasica having infused everything with its smoky paprika flavor. Serve with bread or nokedli.

Tips

Without a Römertopf, use a heavy pot with a tight lid at 160 °C for the same time. Never pour cold liquid into a hot clay pot. The gulaš tastes better the next day.