Sausage Burek
Burek is a traditional Balkan dish, originally brought by conquerors from the Ottoman Empire. Over the centuries, it has become a staple of Balkan cuisine, with unique fillings and shapes in each region. The sausage version is particularly popular in Hungary and Serbia, where the flavor of smoked sausage enhances the rich character of the crispy dough. The kitchen fills with a spicy, smoky aroma as the sausage cooks inside the pastry. Every bite is a flavor explosion – the crispy pastry hides a spicy, juicy interior. The secret to perfect sausage burek is high-quality sausage and well-oiled filo pastry. Also, make sure the filling is not too runny, otherwise it can soak the pastry. This dish is an excellent choice for a weekend lunch, picnic, or beer night. To make it special, you can add a little hot pepper or red onion to the filling.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a medium-sized baking pan with parchment paper to prevent the burek from sticking.
2
Slice the smoked sausage into small rings or dice it. Tip: If you find it too fatty, lightly fry it in a pan to render some of the fat and intensify the flavor.
3
Grate the cheese using a small-holed grater. This helps it melt evenly and distribute well throughout the filling.
4
In a medium mixing bowl, combine the sour cream, egg, grated cheese, and chopped sausage. Season with salt and pepper. Tip: Sausage is often salty, so be cautious when adding salt!
5
Lay out one sheet of filo pastry, brush it thinly with oil, then layer two more sheets on top in the same way. The oil helps prevent the sheets from drying out and ensures they become crispy.
6
Along one edge of the sheet, lengthwise, place a portion of the filling. Roll it up tightly but carefully, making sure not to tear the pastry. Form it into a long cylinder.
7
Place the roll spirally or in a row in the baking pan. Repeat the process with the remaining filo pastry sheets and filling.
8
Brush the top with a little oil or sour cream; this will help it bake to a golden brown and crispy finish.
9
Bake the burek for 30 minutes, or until the top is nicely golden brown. Tip: If the top browns too quickly, cover it with parchment paper for the last 10 minutes.
10
Once removed from the oven, let it cool for 10 minutes, then slice and serve. It's best enjoyed warm, but it's also a great appetizer when cold.
