Traditional Krvavice s Kiselim Zeljem
Tradicionalno jelo · Slovenian
A hearty and traditional Slovenian dish featuring blood sausages (krvavice) pan-fried until crispy, served alongside slow-cooked sauerkraut (kiselo zelje) with caraway seeds and often a side of mashed potatoes or rustic bread.
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Sastojci
- Krvavice (blood sausages)800g
- Sauerkraut (kiselo zelje)1kg
- Onion1 large
- Garlic3 cloves
- Caraway seeds1 tbsp
- Bay leaf2
- Pork lard or oil2 tbsp
- Water or broth200ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Rinse the sauerkraut under cold water and drain well. If it's too sour, you can boil it briefly in water and drain again.
- 2
Finely chop the onion and mince the garlic.
- 3
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and caraway seeds to the pot and cook for another minute until fragrant.
- 5
Add the drained sauerkraut, bay leaves, salt, and pepper to the pot. Pour in the water or broth.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the sauerkraut is tender. Stir occasionally.
- 7
While the sauerkraut is cooking, prepare the krvavice. Prick the sausages with a fork to prevent bursting.
- 8
In a separate pan, heat a little lard or oil over medium heat. Pan-fry the krvavice for about 10-15 minutes, turning occasionally, until they are golden brown and heated through.
- 9
Serve the hot, crispy krvavice alongside the warm, tender sauerkraut. Season with additional salt and pepper if needed.
