Sauerkraut stewed with Hungarian sausages
4 servings
50 minutes
Sauerkraut stewed with Hungarian sausages is a rich and cozy dish with a characteristic sweet-sour taste. It originates from traditional Hungarian cuisine, where cabbage and meat are often used to create hearty winter meals. Sauerkraut stewed with aromatic caraway becomes tender, and the combination with smoked sausages, pickles, and tomato puree fills the dish with spicy and slightly sharp notes. Potatoes add thickness, making the texture soft. Perfect for cold evenings, especially with rye bread or a glass of Hungarian wine. It can be served as a standalone dish or as a side to meat dishes, creating a rich and balanced flavor experience.
1
Pour water over the cabbage, add salt and cumin, and simmer until soft.
- Sauerkraut: 1 kg
- Salt: to taste
- Caraway: to taste
2
Fry the fat with onions. Add sausages, sliced cucumbers, red pepper, tomato puree, and garlic.
- Pork fatback: 100 g
- Onion: 1 head
- Sausages (wieners): 4 pieces
- Marinated cucumbers: 3 pieces
- Ground red pepper: 0.5 teaspoon
- Tomato puree: 1 tablespoon
- Finely chopped garlic: 1 clove
3
Add grated potato and cabbage to the mixture, stir, and simmer on low heat for 20-25 minutes.
- Potato: 2 pieces
- Sauerkraut: 1 kg