May 25th 2012
Marek the Butcher made a new batch of sausages this week – Klobásy, from Slovakia. Klobásy are made with pork, paprika and caraway seeds – they are a very popular sausage in Eastern Europe and you’ll find them with slightly differing names in the Czech Republic, Hungary, Poland, etc. I believe that klobásy is the Czech and Slovak word for sausage.
I just read a highly amusing and I’m sure fictional comment, regarding sausage stands in Wenceslas Square (Prague), where St. Wenceslas is referred to as “The patron saint of the klobása”. The blog page is worth a look, just to see the variety of klobása available in Prague.
I fried the sausages in garlic and rosemary infused olive oil for about 15 – 20 minutes. The klobásy had a strong smokey, savoury smell, which reminded me of Polish kabanos. They tasted distinctly of the caraway, paprika and pork.
I made a jus to go with the sausages, by adding a little butter, crushed chilli, red wine, balsamic vinegar and some cooking water from carrots, leeks and cauliflower.
Yet another winner from Marek!