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Slovakian Sausage and Potato Casserole (Oravska pochutka)

Sausages and sauerkraut are a marriage made in heaven and this traditional baked dish from the Orava region of northern Slovakia makes a hearty supper. Serve with some good bread for a Slovakian super-meal.



  • 1.

    Bring a saucepan of salted water to the boil, add the potatoes and cook them gently until just tender. Drain and set aside.

  • 2.

    Heat the oil in a large frying pan and fry the onions until softened, then sprinkle in the sugar and cook until the onions are nicely caramelised. Add the juniper berries and cumin and stir well, then add the sauerkraut and simmer until tender. Add salt and pepper to taste. Preheat the oven to 180°C/Fan 160°/Gas 4.

  • 3.

    Spread the potatoes over the base of a large baking dish, then scatter the cubes of butter on top.

  • 4.

    Break up the sausage meat into small chunks and layer these over the potatoes, then pile the sauerkraut mixture on top.

  • 5.

    Place the dish in the oven and bake for about 20 minutes until piping hot and bubbling.

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Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Slovakian Sausage and Potato Casserole (Oravska pochutka).


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