Jitrnice s Kysaným Zelím

Ingredients

• 1 pound blood sausage
• 2 cups sauerkraut
• 1 medium onions
• 1 teaspoon caraway seeds
• 4 medium potatoes
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water

Instructions

1. 1

   Peel and dice the potatoes into small cubes (about 1/2 inch). Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender. Drain and set aside.

2. 2

   While the potatoes are cooking, finely chop the onion. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté for about 5-7 minutes until they are soft and translucent.

3. 3

   Add the sauerkraut to the skillet with the onions. Stir in 1 teaspoon of caraway seeds, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 10 minutes, stirring occasionally.

4. 4

   In a separate saucepan, add the blood sausage and 1 cup of water. Bring to a simmer over medium heat and cook for about 10-15 minutes, until heated through. Once cooked, remove the sausage from the pan and slice into rounds.

5. 5

   To serve, place a generous portion of the sauerkraut mixture on each plate, add the diced potatoes, and top with the sliced blood sausage. Garnish with additional caraway seeds if desired.

6. 6

   Enjoy your Jitrnice s Kysaným Zelím warm, paired with crusty bread or a light salad.