Winter lunch from Podravina
By: Easy cook - Lak...
Published: Monday, December 10, 2012 - 3:59am

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.