Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 10 min

Ingredients

- 4 kranjska klobasa links, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 lb (450 g) small waxy potatoes, halved or quartered
- 2 cups (500 g) sauerkraut, drained
- 1 medium onion, sliced (about 150 g)
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 g) caraway seeds, lightly crushed
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Bring a medium pot of water to a gentle simmer. Add the kranjska klobasa and poach gently for 10–15 minutes until cooked through (internal temperature about 160°F / 71°C). Meanwhile, boil the potatoes in salted water until tender, about 12–15 minutes; drain and toss with 1 tbsp (14 g) butter and a pinch of salt and pepper. In a skillet, heat 1 tbsp (14 g) butter and 1 tbsp (15 ml) oil over medium heat and sauté the sliced onion until soft and golden, then add the sauerkraut and caraway, reduce heat and warm through, adjusting seasoning.
2. Remove sausages from the simmer, pat dry, and in the same skillet add remaining 1 tbsp (15 ml) oil and brown sausages over medium-high heat until the casings are nicely caramelized, 3–5 minutes per side. Serve hot with potatoes and sauerkraut, and mustard on the side; garnish with chopped parsley.