This would be a very autumn/winter meal, but I had the sauerkraut, and the potatoes, bought the sausages, and there it is.
These sausages are considered a local delicacy, they have a prominent garlic component, hence their local name češnjovka (češnjak being garlic, the č is a tsch sound).
Probably I ate them and cooked them the first time that I know of ...today.They are sturdy, my boyfriend told me they are somewhat smoked ( his family knows how to make them, and made them many years ago).
I was listening to a captivating podcast, finishing the in depth floor cleaning, and starting to cook, and overlooked the pots and pans on the stove, so not quite sure ( didn't jot down), but they cooked over an hour.
Pretty basic combination of a dish for our region, but I totally love the juicy, lardy, salty, garlicky sausage...in contrast to the plain potatoes and the mild sauerkraut, really well rinsed...nicely spiced, rounded taste.
Just now I realize I was distracted
, I meant to photograph the new metall sieve , 17 cm in which I washed the sauerkrait, and forgot. Instead here is the spiced uncooked sauerkraut.
oh well, no harm done.
. Or toast. Or anything really...
