Čobanac with Smoked Sausage
60% autentično · Croatian
A creative twist on Čobanac, incorporating smoked sausage for an added layer of smoky flavor and a different texture. This variation is rich and satisfying, offering a familiar yet distinct taste.
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Sastojci
- Pork shoulder400g
- Beef chuck400g
- Smoked pork sausage (e.g., Kulen or similar)200g
- Onions2 medium
- Garlic3 cloves
- Sweet paprika2.5 tbsp
- Hot paprika1 tsp
- Tomatoes1 large
- Beef broth400ml
- Saltto taste
- Black pepperto taste
- Lard or oil2 tbsp
Koraci
- 1
Cut pork and beef into bite-sized cubes. Slice the smoked sausage.
- 2
Finely chop onions and garlic.
- 3
Dice the tomato.
- 4
Heat lard or oil in a large pot over medium-high heat. Brown the pork and beef in batches, then set aside.
- 5
Add onions to the pot and sauté until softened.
- 6
Stir in sweet and hot paprika, cook for 30 seconds.
- 7
Return meats to the pot. Add diced tomato, garlic, salt, and pepper.
- 8
Add the sliced smoked sausage.
- 9
Pour in beef broth. Bring to a simmer.
- 10
Cover and simmer for 1.5 hours, or until meats are tender. Stir occasionally.
- 11
Adjust seasoning. Thicken if necessary by simmering uncovered.
