Špek Fileki with Sausage and Cabbage
80% autentično · Slovenian-Bavarian Fusion
A richer, more substantial variation of Špek Fileki, incorporating smoked sausage and a touch of sauerkraut for a tangy, complex flavor profile.
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Sastojci
- Široki rezanci (wide pasta noodles)400g
- Smoked pork fat (špek)150g
- Onions2 large
- Smoked sausage (e.g., Klobasa)200g
- Sauerkraut100g
- Sweet paprika2 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Koraci
- 1
Cook the pasta noodles in salted boiling water until al dente. Drain and set aside.
- 2
Dice the smoked pork fat (špek) and smoked sausage into bite-sized pieces.
- 3
Finely chop the onions.
- 4
In a large pan, render the diced špek over medium heat until crispy. Remove the crispy bits.
- 5
Add the diced sausage to the pan and brown it. Remove sausage and set aside.
- 6
Add the chopped onions to the rendered fat in the pan. Sauté until golden brown.
- 7
Stir in the sweet paprika and cook for 30 seconds.
- 8
Add the drained sauerkraut to the pan and cook for a few minutes to warm through and slightly reduce moisture.
- 9
Add the cooked pasta, browned sausage, and reserved crispy špek bits to the pan. Toss well to combine.
- 10
Season with salt and black pepper to taste. Ensure flavors are well-balanced.
- 11
Serve hot, garnished with fresh dill if desired.
