Troškinti Rauginti Kopūstai su Dešrelėmis (Lithuanian Caraway Sauerkraut & Sausage Braise) – Authentic Lithuania Recipe

Ingredients for Troškinti Rauginti Kopūstai su Dešrelėmis (Lithuanian Caraway Sauerkraut & Sausage Braise) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared artisan pork sausages, prepped into bite-sized pieces
• 1.5 cups braised sauerkraut with grated carrot and cranberries, washed and trimmed
• 1 cup boiled potatoes
• 1 medium onion and 3 cloves garlic, finely minced with toasted caraway seeds
• 1.5 tbsp traditional Lithuania seasoning (juniper berries, bay leaf, honey touch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared artisan pork sausages for 5 minutes.
2. Add minced onion, garlic, toasted caraway seeds, and juniper berries, bay leaf, honey touch, stirring for 2 minutes until deeply aromatic.
3. Add braised sauerkraut with grated carrot and cranberries and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in boiled potatoes right before serving warm.