Stewed sauerkraut with sausages, Finnish style
4 servings
60 minutes
Braised sauerkraut with Finnish sausages is a traditional dish of Finnish cuisine that is warm and cozy. Its roots trace back to the northern regions of Europe, where cabbage has always been an important element of the winter diet. Sauerkraut adds a pleasant sourness to the dish, while long braising makes it soft and rich. Butter and sour cream add tenderness and a creamy texture, while the aroma of bay leaves and black pepper reveals depth of flavor. Grilled kupaty adds spiciness and richness to the dish. It’s the perfect treat for a cold evening when you want to enjoy hearty yet simple food that conveys the atmosphere of northern traditions.
1
Heat sunflower oil in a saucepan and add butter to it. Melt.
- Vegetable oil: 2 tablespoons
- Butter: 1 tablespoon
2
Slice the onion into half rings and place it in a saucepan, cooking until translucent.
- Onion: 1 head
3
Squeeze the juice from the sauerkraut, chop it finely, and add it to the saucepan.
- Sauerkraut: 900 g
4
Heat the cabbage, then pour boiling water over it.
5
Wait for the boiling water to evaporate, lightly fry the cabbage, and pour boiling water again. Repeat adding water three times.
6
Before the final pour, add pepper and bay leaf. The bay leaf should be removed before the next stage begins.
- Ground black pepper: to taste
- Bay leaf: 1 piece
7
After the water evaporates for the third time, add sour cream. And simmer for another 7-8 minutes. The cabbage should acquire creaminess from the butter and sour cream.
- Sour cream 25% fat: 7 tablespoons
8
Fry the sausages on a grill pan over high heat, brushing with vegetable oil, turning as they brown, then simmer slightly covered until shiny on the sides.
- Vegetable oil: 2 tablespoons
- Kupaty (Georgian sausages): 4 pieces
9
Serve sprinkled with green onions.
- Green onion tops (scallion greens): to taste
