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Jaternice: Slovak liver sausages with sauerkraut
Slovak liver sausages baked in one pan with sauerkraut, onion, caraway seeds, and potatoes. Bake the sausages for 25–30 minutes. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr
- Total time
- 1 hr 15 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Oven-baked jaternice, Slovak liver sausages, with sauerkraut and potatoes are a one-pan meal traditionally served at hog-slaughter time. First, cook the sauerkraut with onion, caraway seeds, and potatoes under foil, then place the sausages on top and bake uncovered until they have a crisp, brown crust. Store-bought jaternice are already scalded, so they only need 25–30 minutes in the oven to heat through and brown.
Ingredients
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Instructions
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Prepare the ingredients
Preheat the oven to 200 °C (400 °F). Peel the potatoes and cut them into quarters, or eighths if large. Cut the onion into thin wedges.
Fill the roasting pan
Mix the sauerkraut with the onion and 1 tsp of the caraway seeds. Spread it in the center of a large roasting pan and pour in the water. Toss the potatoes with the melted lard, salt, and remaining caraway seeds, then arrange them around the sauerkraut.
Bake covered
30 minCover the pan with foil or a lid and bake at 200 °C (400 °F) for 30 minutes, until the sauerkraut is tender and the potatoes begin to soften.
Add the sausages
30 minUncover the pan, stir the sauerkraut, and place the sausages on top. Bake uncovered for 25–30 minutes, turning the sausages halfway through. They are ready when they have a crisp, brown crust and the potatoes are tender with golden edges.
Serve
Plate the sausages with the sauerkraut and potatoes and serve hot.
Tip: Do not prick the sausages before baking, as the juices would escape and the filling would dry out. If they start to split, reduce the temperature to 180 °C (350 °F).
This recipe was translated from the Slovak original: Jaternice v rúre s kyslou kapustou a zemiakmi
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