Winter lunch from Podravina

Ingredients

1000g potatoes
4 pairs fresh pork sausages
4 pairs fresh blood sausages
4 tbs sunflower oil
4 onions, coarsely chopped
3 tbs sunflower oil
800g sauerkraut
3 tbs sunflower oil
1 tsp pepper

Preparation

1
Cook the unpeeled potatoes until completely done (it depends on the type of potato). Drain and leave to cool down.
2
Peel them and grate on the coarse grater. Set aside.
3
Rub the fresh sausages with 2 tablespoons of sunflower oil and bake in the oven at 200˚C for 40 minutes. Very carefully prick the casing. After first 20 minutes of baking, turn them.
4
After 20 minutes of baking, add the blood sausages, coated with with the remaining 2 tablespoons of oil. After 10 minutes turn to the other side (very carefully because they burst easily).
5
Saute onions in hot oil until golden brown..
6
Add the grated potatoes, stir and saute with onions.
7
Stir in juices from the sausage baking. If necessary, season with salt (sausage juices should be salty enough).
8
Wash the sauerkraut in plenty of hot water (to rinse the excess acid and salt) and drain.
9
Heat the oil, add the cabbage, stir and saute, stirring occasionally, about 20 minutes or until slightly wilted and golden-brown in color. If needed, add a little water.
10
Season with pepper.
11
Serve the sausages with potatoes and sauerkraut.

 



About

A typical winter meal from Podravina, Croatia.

Yield:

4 - 6 servings

Added:

Monday, December 10, 2012 - 3:59am

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