Zharenaya Doktorskaya

Zharenaya Doktorskaya

Recipes with Doktorskaya Kolbasa

Pan-fried Doktorskaya Kolbasa slices with browned, curled edges and a crust on each face. The transformation is significant: the bland cold sausage develops a savory, caramelized exterior. Serve with fried or mashed potatoes, a fried egg alongside, or piled on black bread. This is the hot version of the buterbrod, the version you make when you have five minutes and a pan.

Prep Time

5 min

Cook Time

8 min

Servings

2

Difficulty

Easy

Ingredients

  • 300g Doktorskaya Kolbasa, sliced 8-10mm thick
  • 1 teaspoon sunflower oil or lard
  • Black rye bread or boiled potatoes to serve
  • Russian mustard to serve

Steps

1

Slice the sausage into rounds 8-10mm thick. Score a shallow cross in the center of each slice to prevent doming.

2

Heat the oil in a heavy skillet over medium-high heat until the oil shimmers.

3

Add the slices in a single layer without crowding. Cook 3-4 minutes until the underside is deep brown and the edges begin to curl.

4

Flip each slice and cook another 2-3 minutes. The second side needs less time.

5

Serve hot with bread or potatoes and a spoonful of mustard on the side.

Tips

A cast iron or carbon steel pan gives the best crust. Non-stick works but the browning is inferior. Do not cover the pan: steam makes the slices sweat instead of crust. The sausage contains enough fat to fry in very little added oil.