Winter Lunch From Podravina

• 2 1/4 pounds potatoes
• 4 pork sausages pairs fresh
• 4 sausages pairs fresh blood
• 4 tablespoons sunflower oil
• 4 onions coarsely chopped
• 3 tablespoons sunflower oil
• 5 5/8 cups sauerkraut
• 3 tablespoons sunflower oil
• 1 teaspoon pepper
• sausage fresh
• blood sausage fresh
• sauerkraut

1. Cook the unpeeled potatoes until completely done (it depends on the type of potato). Drain and leave to cool down.
2. Peel them and grate on the coarse grater. Set aside.
3. Rub the fresh sausages with 2 tablespoons of sunflower oil and bake in the oven at 200 C for 40 minutes. Very carefully prick the casing. After first 20 minutes of baking, turn them.
4. After 20 minutes of baking, add the blood sausages, coated with with the remaining 2 tablespoons of oil. After 10 minutes turn to the other side (very carefully because they burst easily).
5. Saute onions in hot oil until golden brown..
6. Add the grated potatoes, stir and saute with onions.
7. Stir in juices from the sausage baking. If necessary, season with salt (sausage juices should be salty enough).
8. Wash the sauerkraut in plenty of hot water (to rinse the excess acid and salt) and drain.
9. Heat the oil, add the cabbage, stir and saute, stirring occasionally, about 20 minutes or until slightly wilted and golden-brown in color. If needed, add a little water.
10. Season with pepper.
11. Serve the sausages with potatoes and sauerkraut.

potatoes, pork sausages, sunflower oil, onions, sunflower oil, sauerkraut, sunflower oil, pepper, sausage, sausage fresh, sauerkraut

Taken from www.yummly.com/recipe/Winter-lunch-from-Podravina-1676767 (may not work)