AI-generated Krvavice with sauerkraut and fried potatoes
Recipes with Krvavica
The winter plate: blood sausages baked whole in lard, braised sauerkraut with smoked bacon, and restani krumpir. The method follows Darko Debić's recipe for Family Welcome, who places it in north-western Croatia. Slavonian krvavice go the same way, and they hold no rice or barley, so they need nothing more than the oven.
Prep Time
15 min
Cook Time
40 min
Servings
4
Difficulty
Easy
Ingredients
- 4 krvavice
- 2 tbsp lard, plus more for the potatoes
- 1 kg sauerkraut, rinsed
- 1 onion, chopped
- 100 g smoked bacon, diced
- 1 bay leaf
- 1 tsp sweet paprika
- Black pepper
- 1 kg potatoes
- 1 onion, sliced, for the potatoes
- Salt
Steps
Boil the potatoes in their skins until tender. Peel them while warm and let them cool.
Fry the chopped onion and the bacon in lard, add the rinsed sauerkraut, bay leaf, sweet paprika and pepper, and braise covered for about 30 minutes, adding a splash of water if it dries out.
Lay the krvavice whole in an oven dish, brush them with lard and bake at 180 °C for about 30 minutes, until the casing is crisp. Do not prick them.
Slice the potatoes, fry them with the sliced onion in lard until golden, break them up a little with the spatula and salt them. Serve everything together.
Tips
Krvavice are already cooked from the slaughter, so the oven only heats and crisps them. If a casing splits, the filling still tastes the same.