Kroppkakor
Småland — Mother recipe · en it
This traditional Småland dish, croppkakor, is a perfect winter lunch choice, rich in sausage and vegetables.
📷 Sendelbach (talk) — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 40 min cottura · 4 porzioni · media
Ingredients
- 1 kg of sausage
- 1 onion
- 1 carrot
- 1 zucchini
- 1 tablespoon of oil
- 200 g of flour
- 2 eggs
- Salt and pepper to taste
- Water for dough
Method
- Dice the onion, carrot, and zucchini into cubes.
- Fry the onion in a pan with oil until golden.
- Add the carrot and zucchini and fry for another 5 minutes.
- Dice the sausage and add it to the pan with the vegetables.
- Cook over medium heat for 15-20 minutes, stirring occasionally.
- In another bowl, mix the flour, eggs, salt, and pepper.
- Add water to achieve a dough consistency.
- Shape the croppkakor by hand, placing a spoonful of sausage filling in each.
- Fry the croppkakor in a pan with a bit of oil until golden.
- Layer the croppkakor and vegetables in a dish and serve hot.
The story
Croppkakor originate from the Småland region in Sweden and were created as a way to use up leftover sausages, adding vegetables to make a warm and nutritious meal.
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