Kranjska Klobasa z Dušenim Zeljem (Carniolan Sausage with Braised Sauerkraut)
The Quirky Foodster Team
Ingredients
- Kranjska klobasa (Carniolan sausages), about 150 g (5 oz) each — 4
- Sauerkraut, drained and roughly chopped — 700 g (1.5 lb)
- Onion, thinly sliced — 1
- Lard or sunflower oil — 1 tbsp
- Caraway seeds — 1 tsp
- Bay leaf — 1
- Light stock or water — 250 ml (1 cup)
- Sugar — 1 tsp
- Salt and black pepper, — to taste
- Boiled or mashed potatoes, to serve
Method
- Heat the lard in a large pan and sauté the onion until soft and translucent, about 5 minutes.
- Add the sauerkraut, caraway seeds, bay leaf and stock. Bring to a simmer, cover, and cook gently for 30–35 minutes, stirring occasionally, until the sauerkraut is soft and most of the liquid has reduced.
- Stir in the sugar and season with salt and pepper to taste; remove the bay leaf.
- While the sauerkraut braises, gently poach the sausages in a separate pot of barely simmering water for 12–15 minutes.
- Slice the poached sausages and serve on top of or alongside the braised sauerkraut, with boiled or mashed potatoes.
Introduction: This pairing of poached Kranjska klobasa with slow-braised sauerkraut is one of Slovenia's most comforting cold-weather mains, found on family tables and inn menus alike throughout the Alpine and central regions.
Cultural Background: This pairing of poached Kranjska klobasa with slow-braised sauerkraut is one of Slovenia's most comforting cold-weather mains, found on family tables and inn menus alike throughout the Alpine and central regions. The sausage's garlicky richness balances beautifully against the sauerkraut's gentle tang, softened by long, slow cooking with onion and a touch of caraway.
Tips: Braise the sauerkraut low and slow — rushing it leaves a harsher, more acidic flavour. Poach, don't boil, the sausages to keep the casing intact and the filling juicy.
Variations: Add a diced apple to the sauerkraut for extra sweetness, popular in Gorenjska households. Smoked bacon lardons can be added to the sauerkraut for an even richer flavour. Vegetarian / Vegan Note No authentic vegetarian version exists for the sausage; the braised sauerkraut alone can be served as a vegetarian side with a plant-based sausage substitute.
Storage: Refrigerate leftovers separately for up to 3 days.
Reheating: Reheat the sauerkraut on the stovetop over low heat; reheat sausage slices gently in a covered pan or briefly in simmering water. Nutrition (Approx. per Serving) Approx. 480 kcal, 21 g protein, 38 g fat, 12 g carbohydrate per serving (without potatoes).
FAQs:
Q: Should I rinse the sauerkraut first?
A: Rinse briefly only if you prefer a milder tang; otherwise use it straight from the jar or barrel for the fullest flavour.
Q: What's the best side to serve with this?
A: Boiled potatoes, mashed potatoes or a slice of crusty bread all work well to soak up the juices.
- Kranjska klobasa (Carniolan sausages), about 150 g (5 oz) each — 4
- Sauerkraut, drained and roughly chopped — 700 g (1.5 lb)
- Onion, thinly sliced — 1
- Lard or sunflower oil — 1 tbsp
- Caraway seeds — 1 tsp
- Bay leaf — 1
- Light stock or water — 250 ml (1 cup)
- Sugar — 1 tsp
- Salt and black pepper, — to taste
- Boiled or mashed potatoes, to serve
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