Grah with Sausages and Smoked Meats Keeps Croatian Culture Alive in Australian Winters
As winter settles in across Australia, Croatian households from Melbourne to Mildura, from Sydney to Gippsland, turn to a dish that is more than just a meal—it’s a tradition passed down through generations. Grah sa kobasicom, or cooked beans with sausages and smoked meats, is one of the most loved and comforting winter dishes among Croatians in Australia.
It’s a recipe that has stood the test of time, travelling across continents with families who brought not just luggage, but memories of village life, family kitchens, and Sunday lunches back home. Today, you’ll find grah simmering in kitchens across Croatian communities, filling homes with the rich, smoky aromas of tradition.
Every Family’s Winter Favourite
There’s hardly a Croatian family in Australia that doesn’t have its own version of this dish. Whether you’re from Dalmatia, Slavonia, or Herzegovina, grah brings people together—especially during the colder months.
“We’ve been making grah the same way for years. My mother taught me, and now my kids are learning. It’s not just food, it’s our connection to home,” says Ana, a Croatian-Australian living in Geelong.
The core ingredients are simple: beans (usually white or brown), smoked Croatian sausages, panceta (smoked bacon), šunka (ham), and sometimes ribs, all slow-cooked with onions, garlic, paprika, and bay leaves.
Many families rely on locally made Croatian-style smallgoods, often sourced from trusted butchers who’ve mastered the art of traditional smoking and seasoning.
Smallgoods, Big Flavour
In Australia, smallgoods have become a key part of keeping this tradition alive. Whether it’s smoked kobasica from a Croatian deli in Melbourne or homemade pancetta (slanina/špek) cured in a backyard shed, these meats are what give grah its unmistakable heartiness and flavour.
“You can’t make real grah without good smallgoods. The sausages and smoked meats make all the difference,” as everyone who grew up with this dish would say.
More Than a Meal
Grah isn’t just for family dinners. It’s a staple at Croatian club events, fundraisers, sports gatherings, and church celebrations during the winter months. It feeds dozens with ease and always draws people in with its warmth.
“We make it in big pots—sometimes 20 or 30 litres—because everyone loves it. It brings people together and reminds us where we came from,” says one of the volunteers at Croatian catholic community at Clifton Hill.
Keeping the Fire of Tradition Burning
In a world where fast food and modern life dominate, grah remains a proud symbol of Croatian resilience and culture. It’s slow food with soul—a reminder of how families once cooked with care and gathered with gratitude.
Even in Australia’s diverse multicultural landscape, this simple dish speaks loudly of identity, history, and warmth. And as long as winter comes and Croatians gather, the smell of grah sa kobasicom will always fill the air.
Tried-and-tested recipe for beans with sausage
Ingredients
1 kg of speckled beans (best soaked overnight in cold water)
3 onions
4 cloves of garlic
3 large carrots
200 g of barley (or more, to taste)
8 homemade dried sausages
400 g of smoked pork loin
3 tablespoons of canned tomatoes (or 3 fresh peeled tomatoes, diced)
Salt
Pepper
Bay leaf
Fresh parsley
Sweet paprika
Oil
1 heaping tablespoon of flour
Preparation
If you didn’t soak the beans the night before, expect a longer cooking time. Bring the beans to a boil briefly to release the foam, then drain.
Sauté the finely chopped onions and garlic in a bit of oil. Add the pre-boiled beans, canned tomatoes, water, bay leaf, salt, and pepper. Cook the beans for about 1.5 hours.
After that, add the sliced carrots, sausages, diced smoked pork loin, and barley to the pot. Continue cooking for another 45 to 60 minutes. If using semi-dry meat products, you can shorten the cooking time for the meat.
In a separate pan, heat a little oil and fry the flour gently until golden. Add a small spoon of sweet ground paprika and immediately pour the mixture into the stew, stirring well.
Finally, sprinkle the stew with finely chopped fresh parsley.
Tips and Tricks
You can enrich the bean stew by adding barley, sauerkraut, pickled turnip, chickpeas, lentils, or pasta.
Feel free to mix different types of beans and smoked meats for a richer taste.
High-quality meat will significantly improve the flavour—don’t skimp on the ingredients.
Great spices for bean stew include: bay leaf, turmeric, sweet or hot paprika, parsley, garlic, salt, and pepper.
A tip for faster cooking: add a small amount of baking soda either to the soaking water or during cooking—it speeds up softening.
Cooking with Frozen Beans – Advice from Experienced Home Cooks
To cook frozen beans, place them in a stockpot. Add water in a 1:3 ratio (1 cup of beans to 3 cups of water). Bring to a boil on high heat, then reduce the heat and cook for about 1 hour and 15 minutes. Taste-test the beans—they should be soft enough to eat, but still firm. Avoid overcooking, as the beans may fall apart when frozen again.
Once cooked, drain the beans in a colander and rinse well with cold water (this helps them cool down faster).