Winter Lunch From Podravina

1. 1

   Cook the unpeeled potatoes until completely done (it depends on the type of potato). Drain and leave to cool down.

2. 2

   Peel them and grate on the coarse grater. Set aside.

3. 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. 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. 5

   Saute onions in hot oil until golden brown..

6. 6

   Add the grated potatoes, stir and saute with onions.

7. 7

   Stir in juices from the sausage baking. If necessary, season with salt (sausage juices should be salty enough).

8. 8

   Wash the sauerkraut in plenty of hot water (to rinse the excess acid and salt) and drain.

9. 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. 10

    Season with pepper.

11. 11

    Serve the sausages with potatoes and sauerkraut.

* Per serving · 4 servings · Values may vary.

No additional tips available.