Traditional Istarske Kobasice s Kapuzom

Sastojci

• Istrian sausages (kobasice)4 large
• Sauerkraut (kapuz)1 kg
• Onion1 large
• Garlic3 cloves
• Bay leaves2
• Juniper berries5-6
• White wine100 ml
• Pork lard or oil2 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Koraci

1. 1

   Rinse the sauerkraut if it's too sour, then drain well.

2. 2

   Chop the onion and mince the garlic.

3. 3

   In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the sausages and brown them on all sides. Remove the sausages and set aside.

4. 4

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.

5. 5

   Add the minced garlic, bay leaves, and juniper berries. Cook for another minute until fragrant.

6. 6

   Add the drained sauerkraut to the pot and stir to combine with the aromatics.

7. 7

   Return the browned sausages to the pot, nestling them into the sauerkraut.

8. 8

   Pour in the white wine and enough water to almost cover the ingredients.

9. 9

   Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the sausages are cooked through and the sauerkraut is tender. Stir occasionally and add more water if it becomes too dry.

10. 10

    Season with salt and black pepper to taste. Remove bay leaves before serving.

11. 11

    Serve hot, directly from the pot or plated.