Krakow sausage ragout is a great variety of the everyday menu. Take note of this recipe. The dish is simple, quick and satisfying!
The original version uses homemade sausage, and I suggest, as an alternative, to take Krakow. It will turn out to be no less tasty, appetizing and aromatic. You can cook on the stove in any thick-bottomed dish, in pots, in the oven or in a slow cooker. You can combine vegetables at your discretion. I added mushrooms for satiety, but you can exclude them if you wish.
Purpose: For lunch / For dinner
Main ingredient: Meat / Vegetables / Offal / Sausage / Smoked sausage
Dish: Hot dishes / Stew
- Krakow sausage - 200 Gram
- Potatoes - 5-6 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Champignons - 200 Grams (or forest mushrooms)
- Vegetable oil - 3 Tbsp. spoons
- Garlic - 2 Cloves
- Sour cream - 120 Grams
- Water - 0.5 cups
- Paprika - 1 Teaspoon
- Salt - To taste
- Ground black pepper - To taste
How to cook "Ragout with Krakow sausage"
Prepare all ingredients. Cut the onion into cubes. Grate the carrots. Fry vegetables until soft. Add the sausage cut into slices or semicircles. Fry everything together for a couple of minutes. Add the diced potatoes.