Knowing how to cook Kransky sausages goes a long way to creating a salad with these flavorful Slovenian sausages. They are made from a mixture of beef and pork. That is often seasoned with garlic, chili, and other aromatic spices.

The best way how to cook Kransky sausages is to pan-fry or sauté them. This is because they will release intensely flavored fats and oils. This can then be used to cook other ingredients like potatoes, onions, and many other vegetables.

The versatility of this unique Slovenian sausage is convenient as an easy snack or ingredient in a variety of dishes. Breakfast omelets, salads with roasted vegetables, and stir-fries. They are one of my favorite ingredients to cook with because of their flavor and versatility.

How To Cook Kransky Sausages

There are several ways how to cook Kransky sausages, however, my favorite way to cook Kransky sausages is to pan-fry or sauté them. I would usually slice them first, add a little oil to a medium-heated pan, and gently pan-fry them.

They will start to release their highly flavored fats and oils. With these fats and oils, I will either cook other ingredients in the same pan. Or I will drain off the fat and keep it in the fridge to use at a later time.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Making Salad With Pan Fried Kransky

Making a salad with Kransky sausages is one of my favorite ways to eat them. Especially when I’m using potatoes, tomatoes, and onions. These 3 ingredients were made for Kransky sausages.

I like to leave the skin on the potatoes as this adds flavor, and texture, and is a healthy way to eat them. I use scallions and vine tomatoes to add some acidity and color. I also use fresh garlic and fresh herbs from my garden to add another layer of flavor.

The Ingredients

• 4 Kransky sausages.
• 2 tbsp Oil rice bran.
• 4 medium-sized Potatoes Agria.
• 4 cloves Garlic.
• 2 Tomatoes vine.
• 1 Scallion.
• 3 sprigs Thyme fresh.
• ½ tsp Salt Himalayan pink.
• ½ tsp Black pepper freshly ground.

Salad Ganish

• 2 sprigs Rosemary fresh.
• 2 tbsp Olive oil truffle infused.

Prepping The Ingredients

• Clean, Dice, And Cook the potatoes. They should be cut into large dice, bring a pot of water to a boil add a good amount of salt (1-2 tablespoons), and place the potatoes into the boiling water.

Poach the potatoes until you can slide a skewer or small knife into them they should still have a little resistance to them. Strain the potatoes into a sieve and let them sit for 10 minutes, the steam will help them dry out.

• Pan-fry the potatoes in the same pan as the Kransky was cooked in. Also, add in the sliced garlic as well. Take advantage of the aromatic flavored oils from the Kransky. The potatoes will soak up all that beautiful flavor.

When Sautéing prep-cooked potatoes for a salad the dryer the better, they will cook much better and become slightly crispy and delicious.

• Vine Tomatoes And French Thyme – Dice the tomatoes and remove the thyme leaves from the stalks (keep the stalks they’re good for making vegetable stock). Thinly slice the scallions, and add the tomatoes, and scallions into the pan with the potatoes.

Don’t overcrowd the pan as it will lose all its heat. This will result in the potatoes starting to stew, overcook, and fall apart.

Cooking the potatoes and garlic should be done quickly, all you are looking for is a light caramelization on the potatoes. You are just warming the tomatoes and wilting the scallions.

Pulling The Kransky Salad Together

• Pulling The Kransky Salad Together – Add the cooked Kransky sausages back into the pan and toss everything together. Now add the fresh thyme leaves and adjust the seasoning.

Let the Kransky salad sit in the pan away from the heat for 1-2 minutes so the flavors can amalgamate. This is the best way how to cook Kransky sausages.

Recipe Notes

In this salad recipe I’m sharing I’m showing you 2 techniques. How to cook Kransky sausages and how to make a salad with this fantastic sausage.

This salad originated from ingredients I had on hand, I created it on the fly. It has become a family weekend lunch favorite. It is amazing what meals you can create with what ingredients you have at the time.

When you cook this awesome Kransky salad you’ll have everyone calling for more. This is an easy way how to cook Kransky sausages which can be thrown into a salad in minutes for an easy lunch, snack, or even an appetizer at your next dinner party.

This will help you to create the best salad with Kranky sausages. Knowing how to cook Kransky sausages when making a salad, try this recipe tomorrow, you’ll thank me.

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Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

How To Cook Kransky Sausages When Making A Salad

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PREP TIME: | 10 minutes mins

COOK TIME: | 25 minutes mins

TOTAL TIME: | 35 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Knowing how to cook Kransky sausages goes a long way to creating an amazing salad with these flavorful Slovenian sausages.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 4 Kransky sausages
• ▢ 2 tbsp Oil rice bran
• ▢ 4 medium-sized Potatoes Agria
• ▢ 4 cloves Garlic
• ▢ 2 Tomatoes vine
• ▢ 1 Scallion
• ▢ 3 sprigs Thyme fresh
• ▢ ½ tsp Salt Himalayan pink
• ▢ ½ tsp Black pepper freshly ground

Garnish

• ▢ 2 sprigs Rosemary fresh
• ▢ 2 tbsp Olive oil truffle infused

Instructions

SHOWHIDE

• Cooking Kransky Sausages – Cut the Kransky into slices about 2cm or ¾ inch thick and pan-fry on both sides for 2-3 minutes. The aromatic fats and oils will start to release into the pan. Remove them from the pan onto a plate.
  
• Clean, Dice, And Cook the potatoes. The potatoes should be cut into large dice, bring a pot of water to a boil add a good amount of salt (1-2 tablespoons) and place the potatoes into the boiling water. Poach the potatoes until you can slide a skewer or small knife into them they should still have a little resistance to them. Strain the potatoes into a sieve and let them sit for 10 minutes, the steam will help them dry out.

  Pan-fry the potatoes in the same pan as the Kransky was cooked in. Also, add in the sliced garlic as well. Take advantage of the aromatic flavored oils from the Kransky. The potatoes will soak up all that beautiful flavor.
  
• Vine Tomatoes And French Thyme – Dice the tomatoes and remove the thyme leaves from the stalks (keep the stalks they’re good for making vegetable stock). Thinly slice the scallions, and add the tomatoes, and scallions into the pan with the potatoes.
  
• Pulling The Kransky Salad Together – Add the cooked Kransky sausages back into the pan and toss everything together. Now add the fresh thyme leaves in and adjust the seasoning.

  Let the Kransky salad sit in the pan away from the heat for 1-2 minutes so the flavors can amalgamate. This is the best way how to cook Kransky sausages.
  
• Garnish the Kransky salad with fresh rosemary and drizzle over truffle-infused olive oil. You can also use extra virgin olive oil or avocado oil.
  

Chef Tips

• You can add a teaspoon of white vinegar to the water that the potatoes will be cooked in. This will help the potatoes to remain firm.
• When pan-frying the potatoes don’t overcrowd the pan as it will lose all its heat. This will result in the potatoes starting to stew, overcook and fall apart.
• Adding fresh thyme at the end will add a beautiful aroma to the dish and a rich earthy sweetness.

Nutrition

Serving>1 serve | Calories>508kcal | Carbohydrates>41g | Protein>18g | Fat>31g | Saturated Fat>8g | Polyunsaturated Fat>5g | Monounsaturated Fat>15g | Trans Fat>0.2g | Cholesterol>61mg | Sodium>1201mg | Potassium>1280mg | Fiber>6g | Sugar>3g | Vitamin A>663IU | Vitamin C>54mg | Calcium>53mg | Iron>3mg

COURSE:

Appetizer

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Lunch

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Snack

CUISINE:

New Zealand

KEYWORD:

Kransky Sausage

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Pan-Fried

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Summer

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