Clock is ticking! 12 days until Christmas! Which means the Day of Saint Lucia! Day that symbolises light in a dark winter. And my name day!

So it'd be about time to get more holiday recipes out, right?

If you're visiting Croatia in the winter, indulging in the delectable experience of savouring these traditional Croatian Advent sausages is an absolute must at any of the Advent stands! These culinary treasures are an integral part of the festive season leading up to Christmas, revered for their rich flavours and historical significance in the country's gastronomic heritage.

Sausages, in general, hold a special place in Croatian culinary traditions, but during the Advent period, these smoked sausages stand out as a cherished treat enjoyed by locals and visitors alike. Crafted from top-quality pork, these sausages are meticulously seasoned with a blend of aromatic spices like garlic, pepper and smoked paprika, creating a tantalizing and robust taste that embodies the essence of the season.

The magic of these Advent sausages truly comes alive when they're skillfully grilled or roasted, their enticing aromas wafting through the air, drawing in passersby to partake in their irresistible flavours. And what could be more Croatian than pairing these savory delights with a generous helping of tangy sauerkraut and complementing them perfectly with a crisp, satisfying beer, all in one? It's a harmonious culinary symphony that encapsulates the heartwarming spirit of the season and delights the taste buds with every bite and sip.

So, imagine yourself amidst the lively atmosphere of the Advent stands, surrounded by the joyful sounds of holiday cheer, as you eagerly dive into the combination of these mouthwatering sausages, tangy sauerkraut, and a refreshing glass of good quality craft beer, creating an unforgettable culinary experience that merges tradition, taste and the festive spirit into one delightful ensemble.

But no, you don't need to imagine since I’m bringing the recipe right into your home!

On a teaspoon of oil saute onion rings for a couple of minutes while stirring occasionally. Then add bacon and fry for 2 more minutes.

Add in grated sauerkraut and cook for 2-3 minutes.

Add a pinch of salt and pepper, sugar, smoked paprika and bay leaves, then pour in half of the beer and simmer until the alcohol evaporates. Pour in the rest of the beer with hot beef stock and simmer over low heat for about 15 minutes until the liquid evaporates.

Sear the sausages in a pan over a tablespoon of oil on high heat for 5 minutes on each side. Add the sausages into the sauerkraut and cook for about 5 minutes.

Slice the hot dog buns and spread butter on both sides of each. Toast them in a pan shortly, then stuff each bun with sauerkraut, sausages, some Dutch fry sauce and fried onions.

Christmas Hot Dogs