Sausages with sauerkraut and sautéed potatoes
Boiled or roasted homemade sausages, usually pork, are served with stewed sauerkraut and often sautéed potatoes. This upgraded side dish goes beyond simple boiled potatoes – it’s enhanced by being fried with onions and lard.
This dish brings together three hearty allies of good mountain eating: homemade sausages, sauerkraut and restani krumpir (potatoes sautéed with onions). When combined on a plate, you get a meal that warms, satisfies and hits the spot after a walk through the Medvednica woods.
Ingredients (serves 4)
For the sausages and sauerkraut:
● 4 fresh or smoked homemade sausages (kranjska, debrecinka, blood sausage...)
● 500 g sauerkraut
● 1 onion
● 2 garlic cloves
● 1 tbsp lard or oil
● 1 tsp ground red paprika
● salt, pepper, bay leaf
● a bit of broth or water if needed
For sautéed potatoes:
● 800 g potatoes (preferably older ones)
● 1 onion
● 2–3 tbsp oil or lard
● salt and freshly ground pepper
● ground paprika (optional)
Preparation
1. Stewed sauerkraut with sausages:
○ Rinse the sauerkraut if very sour, then drain.
○ In lard/oil, sauté chopped onion until golden, then add crushed garlic.
○ Stir in red paprika, immediately add sauerkraut and mix.
○ Add bay leaf and a bit of water or broth, cover and simmer for 30–40 minutes.
○ Toward the end, add sausages (you can pre-fry or pre-boil them for 10 minutes) and let them simmer in the sauerkraut for another 10–15 minutes to release flavour.
2. Sautéed potatoes:
○ Peel and slice the potatoes, then boil in salted water until tender but not falling apart.
○ Drain and set aside.
○ Sauté chopped onion in oil/lard until golden.
○ Add potatoes, lightly mash with a fork and sauté gently.
○ Season with salt, pepper and (optional) a pinch of paprika. Cook briefly, stirring lightly.
Serving suggestion
Start with a layer of sautéed potatoes on the plate, add a spoonful or two of sauerkraut, and top with a juicy, warm sausage. Best enjoyed with a glass of red wine, gemišt or homemade elderflower juice.
