Sauerkraut with sausage

Sauerkraut with sausage is a popular traditional dish in Slovenian cuisine, especially in winter or during holidays. The preparation is simple, but the dish is very tasty and filling.

Ingredients (for 4 people):

• 500 g of sauerkraut
• 4 sausage
• 1 onion
• 2 cloves of garlic
• 2 bay leaves
• 1 teaspoon of ground red pepper (optional)
• Cumin (optional, for better digestion)
• Salt and pepper (to taste)
• 1 tablespoon of oil or lard
• 4 potatoes (for a side dish)

If necessary, rinse the sauerkraut under running water if you want a less sour taste. Put the cabbage in a pot, add bay leaves, cumin (for easier digestion) and pour in a little water. Cook over medium heat for about 30–40 minutes until the cabbage softens.

In a pan, fry the chopped onion in a tablespoon of oil or fat. When translucent, add the chopped garlic and ground red pepper, which will give the dish a nice color. Add the onion base to the sauerkraut and mix well. Cook for another 10–15 minutes to let the flavors combine. Season with salt and pepper if necessary.

You can boil or bake the sausage. Cooking: Boil the roasts in salted water for about 10–15 minutes. Baking: You can bake the sausage in a pan with a little oil or in the oven at 200°C for about 15–20 minutes until crispy.

Peel the potatoes, cut them into large pieces and boil them in salted water. You can serve them boiled or mash them with a little butter and milk.

Place the sauerkraut on a plate, add the sausage and boiled potatoes. If desired, you can drizzle the dish with a little of the fat from the roasts.

For a fuller flavor, you can also add a piece of smoked meat or bacon to the sauerkraut while cooking, which will add a pleasant smoky aroma to the dish.

Enjoy!