{"id":199426,"title":"Toulousk\u00e1 klob\u00e1sa v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:55:30+01:00","plain":"\u010cty\u0159i klob\u00e1sy, p\u00e1r sn\u00edtek rozmar\u00fdnu na dn\u011b ko\u0161e, 12 a\u017e 14 minut p\u0159i 180 \u00b0C, bez jedin\u00e9 kapky oleje.\n\n\n\nSt\u0159\u00edvko se napne, m\u00edsty zhn\u011bdne a \u0161\u0165\u00e1va z\u016fstane uvnit\u0159. Pr\u00e1v\u011b v tom spo\u010d\u00edv\u00e1 v\u00fdhoda p\u0159\u00edpravy toulousk\u00e9 klob\u00e1sy v horkovzdu\u0161n\u00e9 frit\u00e9ze: \u017e\u00e1dn\u00fd p\u0159idan\u00fd olej, \u017e\u00e1dn\u00e9 prsk\u00e1n\u00ed na varnou desku a rovnom\u011brn\u00e9 ope\u010den\u00ed po cel\u00e9 d\u00e9lce. Plat\u00ed jedin\u00e9 z\u00e1sadn\u00ed pravidlo, na kter\u00e9m z\u00e1le\u017e\u00ed v\u0161echno: nikdy nepropichujte st\u0159\u00edvko.\n\n\n\nDal\u0161\u00ed vep\u0159ov\u00e9 maso, kter\u00e9mu p\u0159\u00edprava v ko\u0161i sv\u011bd\u010d\u00ed: vep\u0159ov\u00e1 pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je toulousk\u00e1 klob\u00e1sa?\n\n\n\n\u010cerstv\u00e1 vep\u0159ov\u00e1 klob\u00e1sa, kter\u00e1 nen\u00ed uzen\u00e1, su\u0161en\u00e1 ani v\u00fdrazn\u011b ko\u0159en\u011bn\u00e1 a sv\u00e9 jm\u00e9no z\u00edskala podle m\u011bsta Toulouse v Okcit\u00e1nii. Jej\u00ed charakter ur\u010duj\u00ed t\u0159i v\u011bci: kvalita masa, pod\u00edl tuku a st\u0159\u00edvko.\n\n\n\nVep\u0159ov\u00e9 maso se mele nahrubo, \u010dasto p\u0159es desku s otvory o pr\u016fm\u011bru 10 mm, a kombinuje se libov\u00e1 plec s pevn\u00fdm s\u00e1dlem. Pod\u00edl tuku se pohybuje kolem 28 %: dost na to, aby maso p\u0159i pe\u010den\u00ed z\u016fstalo \u0161\u0165avnat\u00e9, ale ne tolik, aby se drolilo. Pru\u017en\u00e9 p\u0159\u00edrodn\u00ed vep\u0159ov\u00e9 st\u0159\u00edvko p\u0159i skousnut\u00ed lehce k\u0159upne, co\u017e kolagenov\u00e1 st\u0159\u00edvka nedok\u00e1\u017eou.\n\n\n\nNejp\u0159\u00edmo\u010da\u0159ej\u0161\u00ed p\u0159\u00edloha: drobn\u00e9 brambory z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nZ Okcit\u00e1nie do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nVe sv\u00e9m domovsk\u00e9m kraji je toulousk\u00e1 klob\u00e1sa b\u011b\u017en\u00fdm ka\u017edodenn\u00edm j\u00eddlem i surovinou: op\u00e9k\u00e1 se dozlatova na p\u00e1nvi s bramborami nebo \u010do\u010dkou a pomalu se va\u0159\u00ed v cassouletu, kde jej\u00ed tuk dod\u00e1v\u00e1 chu\u0165 fazol\u00edm i v\u00fdvaru.\n\n\n\nNa p\u00e1nvi i p\u0159i pomal\u00e9m du\u0161en\u00ed se tuk rozpou\u0161t\u00ed pozvolna a st\u0159\u00edvko z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00e9. Horkovzdu\u0161n\u00e1 frit\u00e9za funguje jinak: kolem klob\u00e1sy proud\u00ed hork\u00fd vzduch, m\u00edsto aby le\u017eela na rozp\u00e1len\u00e9m kovu. Op\u00e9k\u00e1 se rovnom\u011brn\u011bji, s men\u0161\u00edm mno\u017estv\u00edm kou\u0159e a m\u00e9n\u011b prsk\u00e1n\u00ed, pokud si porad\u00edte s odkap\u00e1vaj\u00edc\u00edm tukem.\n\n\n\nHlavn\u00ed suroviny na toulouskou klob\u00e1su\n\n\n\n4 klob\u00e1sy, ka\u017ed\u00e1 o hmotnosti p\u0159ibli\u017en\u011b 200 g. Pr\u00e1v\u011b tato velikost ur\u010duje dobu p\u0159\u00edpravy: 12 a\u017e 14 minut p\u0159i 180 \u00b0C, aby se maso propeklo a\u017e do st\u0159edu, zat\u00edmco st\u0159\u00edvko zezl\u00e1tne a napne se. Ten\u010d\u00ed klob\u00e1sy vyschnou d\u0159\u00edve, ne\u017e se sta\u010d\u00ed op\u00e9ct.\n\n\n\nSn\u00edtky \u010derstv\u00e9ho rozmar\u00fdnu pat\u0159\u00ed na dno ko\u0161e pod klob\u00e1sy, kter\u00e9 zespodu provon\u00ed po celou dobu pe\u010den\u00ed. Ho\u0159\u010dice p\u0159ijde na \u0159adu a\u017e u stolu: jej\u00ed \u0161tiplavost vyva\u017euje tu\u010dnost. Dijonsk\u00e1 ho\u0159\u010dice poskytne nejv\u00fdrazn\u011bj\u0161\u00ed chu\u0165ov\u00fd kontrast.\n\n\n\nNa dopln\u011bn\u00ed tal\u00ed\u0159e se hod\u00ed gratin dauphinois z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nD\u016fle\u017eit\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nP\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C. Okam\u017eit\u00fd \u017e\u00e1r zpevn\u00ed st\u0159\u00edvko d\u0159\u00edve, ne\u017e za\u010dne unikat vlhkost.\n\n\n\nSt\u0159\u00edvko nikdy nepropichujte. Sta\u010d\u00ed jedin\u00e1 d\u00edrka a tuk vyte\u010de, maso vyschne a klob\u00e1sa se svra\u0161t\u00ed.\n\n\n\nKlob\u00e1sy polo\u017ete naplocho v jedn\u00e9 vrstv\u011b a nechte mezi nimi rozestupy. Pokud se dv\u011b klob\u00e1sy dot\u00fdkaj\u00ed, v m\u00edst\u011b dotyku se dr\u017e\u00ed p\u00e1ra a povrch tam z\u016fstane bled\u00fd a m\u011bkk\u00fd.\n\n\n\nPe\u010dte 12 a\u017e 14 minut a po 6 a\u017e 7 minut\u00e1ch jednou obra\u0165te kle\u0161t\u011bmi. Barva nen\u00ed rozhoduj\u00edc\u00ed: prope\u010den\u00ed syrov\u00e9ho vep\u0159ov\u00e9ho masa kontrolujte vpichov\u00fdm teplom\u011brem s okam\u017eit\u00fdm ode\u010dtem v nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti. Nejm\u00e9n\u011b 70 \u00b0C, ide\u00e1ln\u011b 75 \u00b0C. Pokud teplota je\u0161t\u011b nesta\u010d\u00ed, prodlu\u017ete pe\u010den\u00ed o 2 minuty, ale nep\u0159ekra\u010dujte 200 \u00b0C.\n\n\n\nProti kou\u0159i ve frit\u00e9ze se z\u00e1suvkou pom\u016f\u017ee kraj\u00edc chleba v odkap\u00e1vac\u00ed n\u00e1dob\u011b, kter\u00fd nasaje rozpu\u0161t\u011bn\u00fd tuk. Funguje i trocha vody na dn\u011b, ale opravdu jen m\u00e1lo, jinak p\u00e1ra zabr\u00e1n\u00ed ope\u010den\u00ed.\n\n\n\nP\u0159ed pod\u00e1v\u00e1n\u00edm nechte klob\u00e1sy 2 minuty odpo\u010d\u00edvat mimo ko\u0161: \u0161\u0165\u00e1va se v mase rovnom\u011brn\u011b rozlo\u017e\u00ed a st\u0159\u00edvko z\u016fstane pevn\u00e9. Po\u010d\u00edtejte s 5 minutami p\u0159\u00edpravy a 12 a\u017e 14 minutami pe\u010den\u00ed, celkem tedy m\u00e9n\u011b ne\u017e 20 minut.\n\n\n\n\n\n\tToulousk\u00e1 klob\u00e1sa z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKlob\u00e1sy4 toulousk\u00e9 klob\u00e1sy (ka\u017ed\u00e1 p\u0159ibli\u017en\u011b 200 g)Na provon\u011bn\u00ed (voliteln\u00e9)n\u011bkolik sn\u00edtk\u016f \u010derstv\u00e9ho rozmar\u00fdnuK pod\u00e1v\u00e1n\u00edho\u0159\u010dice\t\n\t\n\t\tP\u0159\u00edpravaZat\u00edmco se frit\u00e9za p\u0159edeh\u0159\u00edv\u00e1, vyndejte klob\u00e1sy z lednice.St\u0159\u00edvko nepropichujte.Na dno ko\u0161e polo\u017ete sn\u00edtky rozmar\u00fdnu.Horkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeKlob\u00e1sy polo\u017ete do ko\u0161e naplocho v jedn\u00e9 vrstv\u011b tak, aby se nedot\u00fdkaly.Pe\u010dte 12 a\u017e 14 minut p\u0159i 180 \u00b0C.V polovin\u011b pe\u010den\u00ed (po 6 a\u017e 7 minut\u00e1ch) klob\u00e1sy oto\u010dte kle\u0161t\u011bmi.Zkontrolujte, zda je st\u0159\u00edvko rovnom\u011brn\u011b zlatav\u00e9 a lehce napnut\u00e9, s tmav\u0161\u00edmi m\u00edsty po stran\u00e1ch.Zm\u011b\u0159te teplotu uvnit\u0159: nejm\u00e9n\u011b 70 \u00b0C, ide\u00e1ln\u011b 75 \u00b0C (uprost\u0159ed nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti).V p\u0159\u00edpad\u011b pot\u0159eby (pokud klob\u00e1sy nejsou dostate\u010dn\u011b zlatav\u00e9 nebo proh\u0159\u00e1t\u00e9) prodlu\u017ete pe\u010den\u00ed o 2 minuty, nep\u0159ekra\u010dujte v\u0161ak 200 \u00b0C.Dokon\u010den\u00edNechte 2 minuty odpo\u010dinout mimo ko\u0161.Pod\u00e1vejte s ho\u0159\u010dic\u00ed.\t\n\t\n\t\tTipy\n\nToulouskou klob\u00e1su nikdy nepropichujte (ani p\u0159ed pe\u010den\u00edm, ani b\u011bhem n\u011bj): tuk mus\u00ed z\u016fstat uvnit\u0159, aby byla \u0161\u0165avnat\u00e1.\nOt\u00e1\u010dejte kle\u0161t\u011bmi, nikdy vidli\u010dkou.\nDoporu\u010den\u00e9 p\u0159edeh\u0159\u00e1t\u00ed: 3 minuty na 180 \u00b0C, aby se povrch ihned po vlo\u017een\u00ed zat\u00e1hl.\nSpolehliv\u00fd ukazatel: teplota uvnit\u0159 nejm\u00e9n\u011b 70 \u00b0C, ide\u00e1ln\u011b 75 \u00b0C.\nJen jedna vrstva, klob\u00e1sy se nesm\u011bj\u00ed dot\u00fdkat.\nOdpo\u010dinut\u00ed: 2 minuty sta\u010d\u00ed, aby se \u0161\u0165\u00e1va rovnom\u011brn\u011b rozlo\u017eila.\nP\u0159\u00edprava ze zmrazen\u00e9ho stavu: 18 a\u017e 20 minut p\u0159i 180 \u00b0C, v polovin\u011b pe\u010den\u00ed oto\u010dte.\nBez oleje: klob\u00e1sa se pe\u010de ve vlastn\u00edm tuku.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199426"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199426\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166425"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}