Entree: Slovenia – Northern Culinary Region – Kmečka Krvavica (Rustic Slovenian blood sausage served with potatoes, onions, and sauerkraut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 Kmečka krvavica (blood sausages), approx. 4 oz (115 g) each
- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked pork belly or bacon, diced
- 2 medium onions, about 8 oz (225 g), thinly sliced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 cups (340 g) sauerkraut, drained
- 1 tsp (5 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram or thyme
- 2 cloves garlic, minced
- 1/2 cup (120 ml) water or light stock
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Parboil the potatoes in salted water for 8–10 minutes until just tender; drain and set aside.
2. In a large skillet or heavy pan, heat 2 tbsp (30 ml) lard or oil over medium heat. Add the diced smoked pork belly or bacon and fry until the fat renders and pieces are golden, about 6–8 minutes.
3. Add the sliced onions to the pan and cook until soft and translucent, about 6 minutes; stir in the minced garlic and cook 1 minute more.
4. Push the pork and onions to the side and add the remaining 1 tbsp (15 ml) lard or oil. Gently brown the whole blood sausages on all sides, 3–4 minutes per side, careful not to split them.
5. Add the parboiled potatoes, sauerkraut, caraway seeds, marjoram, bay leaves, and 1/2 cup (120 ml) water or stock. Tuck the browned sausages among the potatoes and sauerkraut, season with salt and pepper, and bring to a gentle simmer.
6. Cover and cook over low heat for 12–15 minutes, turning the sausages once, until potatoes are fully tender and flavors have melded. If the pan becomes too dry, add a splash more water.
7. Remove bay leaves, adjust seasoning, garnish with chopped parsley, and serve hot alongside mustard or dark rye bread if desired.