Carniolan sausage with buckwheat žganci and sauerkraut

A popular homemade meal prepared from traditional Slovenian ingredients such as buckwheat flour, cracklings, sausages, and sauerkraut. An excellent dish for colder days when we crave simple homemade food.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Carniolan sausage

  • 400 g Flour, buckwheat

  • 150 g Fat, beef tallow

  • pieces Salt, table

Sauerkraut

  • 1.5 spoons Oil, vegetable oil, canola

  • 0.5 piece Onion, raw

  • 500 g Cabbage, fresh

  • 2 piece Spices, bay (leaves)

  • pieces Spices, pepper, black

  • pieces Water

Steps

  1. Peel and finely chop the onion. Taste the sauerkraut; if it seems too sour, rinse it quickly. Heat oil in a pot and sauté the onion until translucent. Add the sauerkraut, bay leaf, and juniper berries, stir, add a little water, and bring to a boil. Reduce the heat, cover the pot, and simmer the sauerkraut until it softens completely (about 30 minutes). Add more water if needed.

  2. Pour water into a large pot, salt it, and bring to a boil. Add sifted buckwheat flour to the boiling water, making sure it stays in a mound. When the water boils again, use a wooden spoon to make a hole in the center of the flour, wait about 3 minutes, then remove the spoon. Cover the pot and cook the flour for 20 minutes. Drain the cooking water, saving about a cup. Mix the žganci by pressing them against the sides of the pot with the back of the spoon. If they are too dry, add some of the saved cooking water. Finally, break the žganci into smaller pieces with a fork.

  3. Meanwhile, place the sausages in another pot and cover them with cold water. Bring to a boil, then remove from heat and let the sausages sit in the water for another 10 minutes.

  4. Fry the cracklings until crispy in a pan and mix them into the prepared žganci. Season the cooked sauerkraut with pepper and salt to taste. Serve the sauerkraut with the crackling-coated žganci on plates, adding the boiled sausages at the end. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 266.3 kcal
  • Fat: 17.34 g
    • Saturated Fat: 6.7 g
  • Carbohydrates: 20.17 g
    • Sugars: 2.46 g
  • Protein: 7.26 g
  • Fiber: 3.14 g