Quick Krvavice with Sautéed Sauerkraut
75% autentično · Adaptation
A simplified version for a quicker meal. Blood sausages are pan-fried, and sauerkraut is quickly sautéed with onions and a touch of sugar to balance the acidity, making it a faster, yet still flavorful, dish.
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Sastojci
- Krvavice (blood sausages)600g
- Sauerkraut (kiselo zelje)750g
- Onion1 medium
- Oil2 tbsp
- Sugar1 tsp
- Caraway seeds1 tsp
- Water50ml
- Saltto taste
- Black pepperto taste
- Fresh parsley (for garnish)optional
Koraci
- 1
Drain the sauerkraut well. If desired, rinse briefly.
- 2
Finely chop the onion.
- 3
Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the krvavice and pan-fry for 10-15 minutes, turning until browned and cooked through. Remove from skillet and set aside.
- 4
Add the remaining 1 tbsp of oil to the same skillet. Add the chopped onion and sauté until softened, about 3-4 minutes.
- 5
Add the drained sauerkraut, caraway seeds, sugar, salt, and pepper to the skillet. Stir well.
- 6
Pour in the water, bring to a simmer, then cover and cook for 15-20 minutes, stirring occasionally, until the sauerkraut is tender and flavors have melded.
- 7
Return the krvavice to the skillet for the last few minutes to reheat, or serve them alongside the sautéed sauerkraut.
- 8
Garnish with fresh parsley if desired. Serve immediately.
