Name: Sedliacka výplata: potatoes with sauerkraut and sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 500 g Potatoes; 250 g Sauerkraut; as needed Water; 2 Smoked sausages (klobása); 150 g Smoked pork belly (or bacon); 1 Onion; to taste Salt and pepper; to taste Caraway seeds; to taste Granulated sugar; as needed Lard

Instructions

Tip: tap a step to mark it as done.

Finely chop the onion and cut the pork belly and sausage into pieces. Peel the potatoes, cut them into pieces, and boil in salted water with caraway until tender.
In a little lard, fry the onion until golden. Add the chopped sauerkraut, pour in a little water, and braise until tender. Finally, sweeten it lightly with sugar.
Meanwhile, fry the bacon or pork belly together with the sausage until crisp. Add the drained potatoes and fry everything together for a while.
Finally, stir in the sauerkraut and heat everything through. Season with pepper and, if needed, salt, and serve.
Tip: instead of sauerkraut you can use fresh cabbage or leave the cabbage out entirely.

Tip: Rinse very sour sauerkraut under cold water and squeeze it out before braising. Let the drained potatoes steam off for a moment; they will brown better in the skillet.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 428 kcal
Protein: 15 g
Carbohydrates: 29 g
of which sugars: 4.6 g
Fat: 28 g
of which saturates: 9.7 g
Fiber: 4.9 g
Salt: 3.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Sedliacka výplata so zemiakmi, kyslou kapustou a klobásou