Great for appetizers and cooked meals
This type of sausage is a great addition to stews, sauerkraut, sarma. The best option is to cut into thin slices and serve as a meze, snack, or cold appetizer. Due to the drying, smoking, and fermentation, the sausage has a very specific pleasantly spicy taste. You can try the combination with pasta or salad, or you can add on a sandwich, there is no mistake.
The recipe dates back to Roman times
The original recipe was found in a manuscript from the ninth century AD and can be seen at the Vatican Library in Rome. The name originates from Srem, a historic region that is part of Croatia and Serbia. This is a traditional pork product, seasoned with ground pepper and put into a natural hose, then smoked and dried in fresh air and beech wood. Sremska pork sausages are a famous specialty, not only in Serbia but also in the Balkans.