Entree: Slovenia – Northern Culinary Region – Kranjska Klobasa (Traditional Slovenian smoked pork-and-bacon sausage typically grilled or pan-seared and served with potatoes and sauerkraut)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 links Kranjska Klobasa, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 lb (450 g) baby potatoes, halved
- 2 cups (500 g) sauerkraut, drained
- 1/2 cup (120 ml) beer or light chicken broth
- 1 tsp (5 g) caraway seeds
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) Dijon mustard for serving
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Rustic bread or rolls for serving (optional)

Instructions

1. Bring a medium pot of salted water to a simmer and add the halved baby potatoes. Cook until just tender, 10–12 minutes; drain and set aside.
2. Meanwhile, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Add the Kranjska Klobasa links and brown evenly, about 3–4 minutes per side. Remove sausages and keep warm.
3. In the same skillet, add the sliced onion and remaining 1 tbsp (15 ml) butter. Sauté until soft and translucent, about 6–8 minutes. Stir in the caraway seeds and cook 30 seconds until fragrant.
4. Add the drained sauerkraut and 1/2 cup (120 ml) beer or broth to the pan with the onions. Stir, reduce heat to low, cover, and simmer gently 8–10 minutes to meld flavors. Season with salt and pepper to taste.
5. Add the cooked potatoes to the sauerkraut mixture and toss gently to coat and warm through, 2–3 minutes.
6. Return the browned Kranjska Klobasa to the skillet to reheat for 2–3 minutes, turning once.
7. Serve sausages sliced or whole over the potatoes and sauerkraut, garnish with chopped parsley, and offer Dijon mustard and rustic bread on the side.