kobasica

[the chorizo kid]

i'vre run into a brick wall trying to find a recipe for making a croatian/serbian/bosnian kobasica ie a peasant type of smoked sausage. i can buy it here in my hometown, but would like to make my own. i cannot begin to psyche out the ingredients in what i have bought! any thoughts?

[johnfb]

This must be in serb: MAybe someone can help with translation?

It is a blood sausage????

http://www.ideericette.it/hr/ricetta-sa ... riarielli/

http://www.videoricettefacili.com/hr/20 ... salsiccia/

[wheels]

From Hippisley Coxe. Book of Sausages:

Kranjska Kobasica (Yugoslavia)
Kranj is a town north of Ljubljana from which comes this local variety of pork sausage. Six times as much pork as bacon is used in this sausage. The meat is cut into cubes and seasoned with sodium nitrate, pepper, salt and garlic. The mixture is kneaded together for about 30 minutes and filled into small casings. These are tied in pairs and smoked for up to 3 days if they are to be eaten hot with sauerkraut, but they should be smoked for longer if they are to be eaten cold.

There's a recipe here (you can translate it in google)

Or there's one here (you can translate it in google)

There's a Serbian Stremska here (.pdf file)

Croatian sausage recipe here

Cevapcici here

...and a Macedonian one here

Or is it the air dried Sremska kobasica you are after?

Hope this helps

Phil

[the chorizo kid]

wheel's-you're the man!

[wheels]

Glad to help - I've learned a lot finding out about this - thanks.