Skip to content
FriendsPantry

Slovenian

Kranjska klobasa with sauerkraut

Non-vegetarian

Kranjska klobasa s kislim zeljem

Slovenia's famous smoked Carniolan pork sausage, gently heated and served on caraway-scented braised sauerkraut with mustard and bread.

Kranjska klobasa with sauerkraut is a Slovenian main course, ready in about 55 minutes and made with kielbasa (smoked polish sausage) and sauerkraut. It serves 4 and is rated beginner to cook.

Start cooking
Delicious platter of German sausages with sauerkraut and mustard served on checkered cloth.
Photo: cami / Pexels · Pexels License
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Beginner
Calories
526

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Soften the onion (opens in a new tab) in the lard (opens in a new tab) for 5 minutes. Add the garlic (opens in a new tab), then the sauerkraut (opens in a new tab), caraway (opens in a new tab), bay, pepper (opens in a new tab) and water. Cover and braise gently for 35–40 minutes, stirring occasionally.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Meanwhile bring a saucepan (opens in a new tab) of water to just below a simmer. Add the sausages and keep them in the hot water for 15–20 minutes — never let it boil, or the skins burst.

    About 75–80 °C is ideal.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  3. Step 3

    Pile the sauerkraut (opens in a new tab) on plates, lay a sausage on each and serve with mustard and bread.

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Carniola (Kranjska), Slovenia · Well documentedKranjska klobasa is an EU protected (PGI) Slovenian product.Also popular in Austria, CroatiaMore food from Slovenia
Dish
Lunch · Dinner · Main courses
Cooking method
Braised, Poached
Taste
smoky, sour, salty, savoury
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Keto-style · Low-carb · High-protein · Carb-conscious
Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
Good for
Everyday · One-pot
Cook more with
Kielbasa (smoked Polish sausage) · Sauerkraut · Lard · Onion · Garlic · Caraway seeds
Techniques
Simmering · Poaching · Braising

Allergens

  • Contains, can be adapted: Wheatfrom crusty bread / baguette
  • Contains, can be adapted: Glutenfrom crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette
  • Contains, can be adapted: Mustardfrom kielbasa (smoked polish sausage), prepared mustard
  • May contain: Sulphitesfrom kielbasa (smoked polish sausage), prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

526 kcal per serving

Calculated

1 serving ≈ 396 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 10%
  • Fat 75%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy526 kcal133 kcal
Protein20 g5.1 g
Carbohydrate13.2 g3.3 g
Net carbohydrate8 g2 g
Sugars3.9 g1 g
Added sugars0 g0 g
Fibre5.2 g1.3 g
Fat43.4 g11 g
Saturated fat15.1 g3.8 g
Trans fat——
Cholesterol110 mg28 mg
Sodium2266 mg572 mg
Salt equivalent5.7 g1.4 g
Vitamins & minerals per serving
Potassium
599 mg
Calcium
78 mg
Iron
4 mg
Magnesium
44 mg
Vitamin A (RAE)
2 µg
Vitamin C
25 mg
Vitamin D
1.7 µg
Vitamin B12
2.3 µg
Folate (DFE)
48 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: prepared mustard, crusty bread / baguette.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Rinse the sauerkraut only if it is very sour or salty — its brine flavours the dish.

Common mistakes

  • Boiling the sausage — it splits and loses its juices.

Serve with

  • Add freshly grated horseradish alongside the mustard, as Slovenians do.

Food safety

  • Kranjska klobasa is a smoked, pre-cooked sausage; heat it until hot throughout (at least 70 °C). Refrigerate leftovers within 2 hours.

Storage

  • Braised sauerkraut keeps 5 days in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like