Jota with Sausage and Smoked Ribs
85% autentično · Friulian (Italian/Slovenian Border)
A richer variation of Jota popular in the Friuli-Venezia Giulia region of Italy, incorporating smoked pork ribs and a good quality sausage for added depth of flavor.
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Sastojci
- Sauerkraut1 kg
- Dried beans (e.g., Borlotti)250 g
- Potatoes500 g
- Smoked pork ribs400 g
- Italian sausage (e.g., Luganega)200 g
- Onion1 large
- Garlic3 cloves
- Carrot1 medium
- Tomato paste2 tbsp
- Bay leaf2
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Soak the dried beans overnight. Drain and rinse.
- 2
In a large pot, combine the soaked beans, smoked pork ribs, and enough water to cover. Bring to a boil, then simmer until the beans and ribs are tender, about 1.5-2 hours. Remove ribs and set aside.
- 3
While beans and ribs cook, rinse the sauerkraut and drain well. Chop the onion, garlic, and carrot.
- 4
In a separate pan, brown the Italian sausage. Remove from pan and set aside. In the same pan, sauté the chopped onion, garlic, and carrot until softened.
- 5
Add the sauerkraut, diced potatoes, sautéed vegetables, and tomato paste to the pot with the beans. Add the cooked sausage and shredded pork ribs.
- 6
Add bay leaves and enough water or broth to cover everything. Bring to a boil, then simmer until potatoes are tender, about 25-30 minutes.
- 7
Season with salt and black pepper to taste. Simmer for another 10 minutes. Serve hot.
