Kaminwurzen mit Kraut
Smoked dry-cured sausages gently heated over braised sauerkraut and boiled potatoes. In Italian, this South Tyrolean winter staple is known as salamini affumicati con crauti.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Heavy-bottomed saucepan with lid
- •Medium pot for potatoes
- •Colander
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 36 g
- carbs
- 38 g
- fibre
- 8 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Melt the lard in a heavy saucepan over medium heat.
- 2
Add the chopped onion and fry gently for 5 minutes until soft and sweet.
- 3
Stir in the drained sauerkraut, juniper berries, caraway seeds, and bay leaf.
- 4
Pour in the stock, cover with a tight lid, and simmer over low heat for 25 minutes.
- 5
Place the peeled potatoes in a separate pot of cold salted water.
- 6
Bring the potatoes to the boil and cook for 20 minutes until tender when pierced.
- 7
Lay the Kaminwurzen sausages on top of the simmering sauerkraut for the final 10 minutes.
- 8
Check that the sausages are plump and thoroughly warmed through from the steam.
- 9
Season the braised kraut with freshly ground black pepper.
- 10
Drain the cooked potatoes thoroughly.
- 11
Serve each portion with warm sauerkraut, steamed potatoes, and a hot Kaminwurz.
Chef's tips
Do not boil Kaminwurzen rapidly in rolling water, as high direct heat splits their skins and leaches out their smoky fat. Steaming them gently atop the braised kraut keeps them plump and juicy. If the raw sauerkraut tastes overwhelmingly sour, rinse it briefly under cold water before cooking.
Ingredient substitutions
- Kaminwurzen → Landjäger, smoked Debrecener, or good quality smoked Polish kabanos
- Lard → Unsalted butter or sunflower oil
Storage
Store leftover kraut, sausages, and potatoes in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan with a splash of water or stock over low heat until steaming.
Common mistakes to avoid
- •Boiling the sausages vigorously instead of gently steaming them over the kraut.
- •Leaving out the caraway seeds, which are vital for authentic Tyrolean flavour and easy digestion.
- •Adding too much salt early on, as both cured sausages and fermented cabbage already bring salinity.
Serving suggestions
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