Cheese Kransky, Cannellini beans and Roast veg
Cheese Kransky, cannellini beans and tomato bake
The Carniolan sausage, Kranjska klobasa or Kransky as we know it in
introduced down under by post-war immigrants in the 1940s. The Carn
iolan sausage was successfully registered as one of Slovenia’s protected geographical indicators (PGIs) despite objections from Austria, Croatia and Germany. Variations of the Kranksy are common, often including small cubes of cheese known as the Kasekrainer. They can be baked, boiled or grilled and are perfectly delicious with sauce, mustard or curry on top.
The recipe below contains a few simple ingredients perfect for a quick dinner. Cut it all up, get it on a tray and bake. Served with as is, mash or with bread.
2 x Cheese Kransky sausages, sliced
2 x Yellow capsicums, sliced into strips
10 x Cherry tomatoes, cut in half
2 x Cloves of garlic, minced
1 x small red onion, slice
2 x 400g cans of cannellini beans, rinsed
2 tablespoons of olive oil
½ bunch of parsley, chopped
2 x tablespoons of red wine vinegar
Preheat oven to 180C
Combine Cheese Kransky, capsicums, cherry tomatoes, garlic, onion and
on a baking tray. Drizzle with olive oil and turn through vegetables ensur
e all are coated.
Season with salt and pepper and place in the oven. Bake until vegetables unt
il golden then
remove from oven. Mix through the red wine vinegar and parsley, serve.