Klobasa s Kislim Zeljem (Slovenian Sausage with Sauerkraut)
Local name: Klobasa s kislim zeljem
In short: Smoked pork sausage warmed through and served over sauerkraut braised with onion, caraway and grated potato, with horseradish and mustard on the side. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
In Slovenia, a smoked pork sausage with sauerkraut is a winter staple, and the Carniolan sausage, Kranjska klobasa, is the classic choice. Here the kraut is braised slowly with onion and caraway, with a grated potato melting into it as a natural thickener. The sausages need only gentle heating, so they stay juicy. Serve with boiled potatoes, sharp mustard and fresh grated horseradish.
Instructions
- Heat the oil in a wide, heavy pot over medium heat. Cook the onion for 6 minutes, until soft and golden, then add the garlic and cook for 1 minute.
- Add the sauerkraut, caraway, bay leaves, paprika and water. Cover and simmer on low heat for 30 minutes, stirring now and then.
- Stir in the grated potato and the pepper. Simmer uncovered for 15 minutes more, until the kraut is tender and the juices have thickened. Remove the bay leaves.
- Meanwhile, boil the small potatoes in salted water for 18 to 20 minutes, until a knife slides in easily. Drain and keep warm.
- Bring a pot of water to a bare simmer, with bubbles just breaking the surface, and lower in the sausages. Heat for 12 to 15 minutes, until hot in the center (71°C / 160°F). Do not let the water boil or the skins may split.
- Spoon the kraut onto plates, lay the sausages on top and serve with the potatoes, horseradish and mustard.
Tips
- Taste the sauerkraut first. If it is very sharp or salty, rinse it under cold water and squeeze it dry before braising.
- The kraut is even better the next day. Cover and refrigerate for up to 4 days, then reheat gently with a splash of water.
Questions and answers
What is Kranjska klobasa?
A smoked pork sausage from Carniola, the historic region of central Slovenia, seasoned simply with garlic and pepper. Any good smoked pork sausage works in this recipe.
Why add grated potato to the sauerkraut?
It dissolves as the kraut simmers and gives the juices body without flour or a roux. A spoonful of flour browned in oil works the same way if you prefer.
Can I cook the sausages in the kraut?
Yes. Tuck them into the kraut for the last 15 minutes, covered, and they will flavor it. Simmering them separately keeps the kraut cleaner in taste and the plate tidier.
How long does it take to make Klobasa s Kislim Zeljem (Slovenian Sausage with Sauerkraut)?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Klobasa s Kislim Zeljem (Slovenian Sausage with Sauerkraut)?
About 610 kcal per serving, with 23 g of protein, 41 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 41 g |
| Fat | 38 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 2400 mg |
Estimated values, calculated from the ingredients.
