As autumn arrives and colder weather sets in, a traditional Lika dish comes to the forefront, invoking a sense of warmth and nostalgia. This dish, lovingly prepared by grandmothers of Lika, has stood the test of time, with its recipe passed down through generations. Join us on a journey to explore this beloved Lika dish, as we delve into its rich flavors and the legacy it carries from one generation to the next.
Ingredients for 4 people
4 traditional sausages
1 medium red onion
2 tablespoons of homemade lard or oil
50 dag of sauerkraut
10 dag of meat bacon
1/2 spoonful of sweet ground red pepper
1 kg of medium-sized potatoes
a little salt (if needed)
5 dag butter at room temperature
a little cream or milk
1. Place the sausages in a pan coated with pork fat and put them in the oven at 180-200 degrees to bake them. Also, place potatoes to cook. In a separate bowl, fry the finely chopped onions in the fat, asd cubes of meat bacon (lard) and fry everything. Sprinkle with red ground pepper, stir. Then immediately add sauerkraut. Cover with water, cover the pan and cook on low heat.
2. While the sausage is baking and the sauerkraut is cooking, finish the mashed potatoes. Add a little butter, milk or cream to the boiled potatoes and mix.
Have a nice meal!