Kobasica u Schlafrocku

Kobasica u Schlafrocku

Recipes with Slavonska Kobasica

Grilled kobasica wrapped in a thin, golden pfannkuchen (crepe) -- the beloved Croatian street food and fair classic. The crispy sausage meets the soft, slightly sweet pancake for a perfect contrast. A favorite at outdoor festivals and sports events.

Prep Time

15 min

Cook Time

20 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 slavonska kobasica links (fresh or semi-dried)
  • 200g flour
  • 2 eggs
  • 300ml milk
  • Pinch of salt
  • Butter for frying
  • Sour cream (kiselo vrhnje) for dipping
  • Mustard for serving
  • Ajvar for serving

Steps

1

Make the pfannkuchen batter: whisk together flour, eggs, milk, and salt until smooth. Let rest for 10 minutes. The batter should be thin -- thinner than American pancakes, like a French crepe.

2

Grill or pan-fry the kobasica over medium heat until the casing is crispy and lightly charred, about 8-10 minutes, turning regularly. If using dry-cured kobasica, score it lightly first.

3

While the kobasica grills, make the pfannkuchen: melt a little butter in a large non-stick pan. Pour in a thin layer of batter and swirl to coat the pan. Cook for about 1 minute per side until golden. Make 4 large, thin pfannkuchen.

4

Place each grilled kobasica on a pfannkuchen. Add a stripe of mustard or ajvar along the sausage. Roll the pfannkuchen tightly around the kobasica, tucking in one end like a wrap.

5

Serve immediately, wrapped in a paper napkin for authentic street-food style. Serve with a small bowl of plain sour cream (kiselo vrhnje) for dipping -- no herbs, just pure sour cream. Eat with your hands -- this is not fork-and-knife food.

Tips

The pfannkuchen should be just big enough to wrap around the kobasica with a little overlap. If you make them too thick, they will overpower the sausage. Some vendors add a tiny bit of sparkling water to the batter for extra crispiness.