Slovak recipe posts on this blog describe dishes closely associated with Slovak cuisine or that we know originated in Slovakia. Significant overlap with Czech cuisine exists.
Slovak potato sausage, or bobrovecké droby (or liptovské droby depending who you ask), is a mixture of potatoes, pork, onions and bacon stuffed in a casing, boiled and often lightly fried before serving. I made the dish while I had my sausage making equipment out for Polish sausage. I wanted something a little different and this recipe fits the bill! It’s like an entire breakfast shoved into one sausage link.
…Slovak potato sausage Read More »
Czech dumplings knedlíky are related, like the word, to the German Knödel. Our own English “noodle” comes to us via German Nudel, which itself is probably derived from Knödel. You can see the similarity between a noodle and a dumpling: both are dough that cook in water (boiled or steamed). And you often serve both in soups, sauces and stews. The Slovak knedle are virtually the same thing, steamed dumplings that form an essential part of the national cuisine even if they are only “side dishes.” They make an excellent accompaniment to goulash or other saucy dishes.
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