Jota with Sour Turnip and Sausage

A hearty spoon dish that usually finds its way onto our menu in the autumn-winter season when fresh sauerkraut and turnips are available. Both ingredients are very healthy and should be enjoyed as often as possible. This time, we offer you an excellent recipe for jota with turnip and sausage, enriched with beans, potatoes, cracklings in fat, and a bit of ground paprika for a rich flavor.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Turnip

  • 2 piece Spices, bay (leaves)

  • 7 grain Spices, pepper, black

  • 3 pieces Potatoes, white

  • 7 dl Water

  • 1 piece Carniolan sausage

  • 1 can Beans, grains, cooked

  • pieces Oil, vegetable oil, canola

  • 1 piece Shallot

  • 2 pod Garlic, fresh

  • 3 spoons Lard

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 spoon Spices, paprika

  • pieces Salt, table

Steps

  1. Pour the turnip along with its liquid into a larger pot. Add two bay leaves and whole peppercorns, and cook for about 30 minutes.

  2. Peel, wash, and cut the potatoes into pieces, then place them in cold salted water to cook. After 10 minutes of cooking, when the potatoes are half-cooked, transfer half of the potatoes along with the hot water to another pot and set aside. Cook the other half until fully done.

  3. Bring water to a boil in a pot and add the sausage. Cook for about 8 minutes or according to the package instructions. Once cooked, slice the sausage into rings.

  4. Drain the fully cooked potatoes and mash them (like mashed potatoes). Mix them into the turnip, then add the half-cooked potato pieces along with their liquid and the canned beans. Add all the beans and a small amount of the liquid from the can (about one-third). Stir and continue cooking.

  5. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion until translucent. Add the sausage and garlic, and sauté everything together for a bit longer. Add these ingredients to the pot with the turnip and cook the jota for another 15 minutes.

  6. Add cracklings with fat to the pan. Heat until the fat melts, then add flour and mix well. Next, add a tablespoon of red paprika, mix everything well, and sauté briefly. Stir this mixture into the jota and cook for another 15 to 20 minutes. Season with salt and ground pepper to taste.

  7. Serve the prepared jota in deep bowls or soup dishes. Optionally, add some freshly chopped parsley. Serve with bread.

Nutrition Information (Per 100g)

  • Calories: 103.4 kcal
  • Fat: 3.71 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 13.31 g
    • Sugars: 1.59 g
  • Protein: 2.58 g
  • Fiber: 2.12 g