Slavonian Sausage Platter
Recipes with Slavonska Kobasica
The classic Slavonian way to serve kobasica: thick slices on a wooden board with raw onion, hot peppers, homemade bread, and a bottle of sljivovica. No fuss, no frills -- just honest food.
Prep Time
10 min
Cook Time
0 min
Servings
4
Difficulty
Easy
Ingredients
- 400g slavonska kobasica, room temperature
- 2 large white onions
- 4-6 hot peppers (feferoni)
- 1 loaf homemade or crusty white bread
- Sljivovica (plum brandy) for serving
- Optional: ajvar (roasted pepper spread)
Steps
Take the kobasica out of storage at least one hour before serving. It should be at room temperature for the best flavor and texture.
Slice the kobasica into thick rounds, about 5-8mm. Arrange on a wooden cutting board -- never a fancy plate, this is rustic food.
Peel the onions and slice into thick rings or quarter them. Place alongside the kobasica with the hot peppers.
Tear or slice the bread into generous chunks. Add ajvar in a small bowl if using.
Pour sljivovica into small glasses. The tradition: everyone takes a shot before the first bite. Then eat -- alternating bites of kobasica, onion, bread, and pepper. Zivjeli!
Tips
The quality of the kobasica is everything here -- there is nothing to hide behind. Use the best homemade or artisan kobasica you can find. The onion should be fresh and sharp, never sweet onion.