ReceptnaptárKranjska sausage with braised sauerkraut
Kranjska klobasa is Slovenia's national sausage, a protected product famous for its smoky, garlicky, lightly peppery flavour. It is traditionally eaten with braised sauerkraut, mustard and fresh bread, and in Ljubljana it is even sold on the street. It is a simple dish, but the quality of the sausage decides everything. It is at its best with a glass of beer.
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Ingredients
Method
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- Soften the chopped onion in the lard until translucent.
- Add the sauerkraut and caraway and mix well.
- Sprinkle with sugar, then pour in enough water or white wine to just cover.
- Braise covered over low heat for 20-25 minutes until the cabbage is tender.
- Meanwhile, prick the sausages with a fork in a few places so they don't burst.
- Simmer the sausages in boiling water for 10-12 minutes, then brown them all over in a frying pan.
- Serve the sauerkraut next to the sausages.
- Serve with mustard and fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not boil the sausage hard, because it will split and lose its juices; barely simmering water is best.
- You can add a little apple to the cabbage, which rounds out the flavour and goes well with smoked meat.
- Keep the browning brief, because the sausage is already cooked and only the outside needs colour.
Frequently asked questions
What can replace Kranjska sausage?
Any good-quality smoked boiling sausage, such as Hungarian debreceni. What matters is the garlicky, smoky flavour.
Is it good without wine?
Yes, the white wine can be left out and water used instead. A little apple juice in place of the wine gives the cabbage a pleasant, slightly sweet flavour.
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