Kranjska Klobasa with Sauerkraut

Name: Kranjska Klobasa with Sauerkraut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovenia
Ingredients: 4 Kranjska klobasa sausages; 3 cups sauerkraut; 1 onion, sliced; 1 tbsp lard or oil; 1 tsp caraway seeds; 1 cup water or broth; Mustard and horseradish, for serving; Crusty bread, for serving

Kranjska Klobasa with Sauerkraut photo 1

4 servings10 min prep30 min cookEasy Slovenia

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The Story Behind It

The Tale of Kranjska Klobasa with Sauerkraut

Story updated September 17, 2026

Kranjska klobasa, a smoked pork sausage from the historic region of Carniola, has been made since at least the 19th century and now holds EU protected status; it's traditionally served simply, boiled or grilled, with sauerkraut and mustard.

Ingredients

Scale:· 4 servings

4 Kranjska klobasa sausages
3 cups sauerkraut
1 onion, sliced
1 tbsp lard or oil
1 tsp caraway seeds
1 cup water or broth
Mustard and horseradish, for serving
Crusty bread, for serving

Instructions

1Sauté the onion in lard until soft, then add the sauerkraut and caraway seeds.
2Pour in the water, cover, and simmer 20 minutes.
3Prick the sausages lightly and simmer them gently in a separate pot of water for 12-15 minutes, being careful not to boil hard or split the casings.
4Drain the sausages and serve alongside the braised sauerkraut.
5Serve with mustard, horseradish, and crusty bread.

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