Halušky with smoked bacon and sauerkraut

Náplavka farmers market in Prague wasn’t only a nice Saturday morning activity, it was also a great source of culinary inspiration.

After checking out the produce and tasting some things I couldn’t get the beautiful halušky (Czech gnocchi) with smoked bacon and sauerkraut out of my head. It seemed like a perfect comfort food combining all my favourite ingredients.

I had a go at recreating it at home but it wasn’t perfect, so I adjusted the recipe and it was a hit. It’s a nicely balanced mix of textures – soft halušky and a bit of crunch from the green onions – and flavours – a bit of sour, slightly sweet and smokey. Goes well with a cold beer.

The recipe is very simple, doesn’t require you to have advanced cooking skills and the dish can be made in one pan.

Halušky with smoked bacon and sauerkraut
Serves 4

200g of sausage
250g of smoked bacon
250g of sauerkraut
500g pack of fresh halušky (or gnocchi if you don’t have access to halušky)
1 small bunch of green onions, thinly sliced
1 bunch of fresh parsley, chopped

1. Half the sausage lengthwise and cut into 0.5cm slices. Fry in a large pan on medium heat until lightly browned.
2. Meanwhile, cut bacon into small cubes. Add to the pan and continue frying until the sausage and the bacon are browned.
3. Add the sauerkraut and halušky. If you’re using gnocchi, put them in a pot of boiling water for 3 minutes before adding them to the pan. Mix until well combined and warmed through.
4. Mix in the green onions and parsley.
5. Serve hot.

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