Kranjska Klobasa with Sauerkraut

Name: Kranjska Klobasa with Sauerkraut
Prep time: PT15 minutes
Cook time: PT45 minutes
Total time: PT1 hour
Yield: 4
Cuisine: Slovenia
Ingredients: 4 pieces Kranjska klobasa (approx. 150-200g each); 1 kg Sauerkraut (rinsed if desired); 1 medium Onion (sliced); 5-7 Juniper berries; 1 Bay leaf; 1 cup Water or beer; 1 tsp Caraway seeds (optional); 1 tbsp Pork lard or oil

Kranjska klobasa, a protected Slovenian sausage, is a culinary icon. This recipe pairs it with the tangy, fermented flavor of sauerkraut, creating a comforting and traditional Slovenian meal. The sausage, made primarily from pork, is known for its juicy texture and mild, smoky flavor. Served alongside sauerkraut, it offers a delightful balance of savory and sour notes, often accompanied by potatoes or a hearty bread.

準備時間15 minutes

調理時間45 minutes

合計時間1 hour

分量4

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large pot or Dutch oven, heat the pork lard or oil over medium heat. Add the sliced onion and sauté until softened and lightly golden.
2
Add the sauerkraut to the pot. If you prefer a milder flavor, rinse the sauerkraut under cold water before adding it.
3
Add the juniper berries, bay leaf, and caraway seeds (if using) to the sauerkraut. Pour in the water or beer.
4
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally.
5
Gently place the Kranjska klobasa sausages on top of the sauerkraut. Ensure they are partially submerged in the liquid.
6
Cover the pot again and continue to simmer for another 30-40 minutes, or until the sausages are cooked through and heated evenly. The internal temperature should reach 71°C (160°F).
7
Serve the Kranjska klobasa hot, with a generous portion of the sauerkraut and cooking liquid. It is traditionally served with boiled or mashed potatoes.

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💡 プロのコツ

✓Do not pierce the sausages before cooking, as this will cause them to lose their juices and flavor.
✓If you don't have Kranjska klobasa, other similar smoked pork sausages can be used, but the flavor will differ.
✓The sauerkraut can be cooked longer for a softer texture and more mellow flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add sliced apples to the sauerkraut during the last 15 minutes of cooking for a touch of sweetness.
Serve with a dollop of mustard or horseradish sauce.