Istarske Kobasice s Kapuzom and Smoked Pork Belly

Sastojci

• Istrian sausages (kobasice)4 large
• Smoked pork belly200g
• Sauerkraut (kapuz)1 kg
• Onion1 large
• Garlic3 cloves
• Smoked paprika1 tsp
• Bay leaves2
• Pork lard or oil2 tbsp
• Water or brothas needed
• Saltto taste
• Black pepperto taste

Koraci

1. 1

   Cut the smoked pork belly into small cubes.

2. 2

   Rinse the sauerkraut if needed and drain well.

3. 3

   Chop the onion and mince the garlic.

4. 4

   In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the pork belly cubes and render their fat until crispy. Remove the crispy pork belly and set aside, leaving the rendered fat in the pot.

5. 5

   Add the sausages to the pot and brown them on all sides in the rendered fat. Remove sausages and set aside.

6. 6

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

7. 7

   Add the minced garlic and smoked paprika. Cook for 1 minute until fragrant.

8. 8

   Add the drained sauerkraut and bay leaves to the pot. Stir to combine.

9. 9

   Return the browned sausages and the crispy pork belly to the pot.

10. 10

    Pour in enough water or broth to almost cover the ingredients. Bring to a simmer.

11. 11

    Cover and cook on low heat for at least 2 hours, or until the sausages are cooked through and the sauerkraut is very tender. Stir occasionally and add more liquid if needed.

12. 12

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

13. 13

    Serve hot.