Delicious Blood Sausages with Sour Turnip
A dish that has been a staple of Slovenian cuisine for many years — and it never disappoints. We love it for:
- perfectly roasted blood sausages — crispy on the outside, juicy on the inside
- sour turnip, our favorite side for blood sausages — it complements them beautifully and is wonderfully seasoned
- an excellent meal for weekdays or weekends, especially cozy on cold autumn and winter days
- can be stored in the fridge for a few days and reheated before serving
- best served with mashed potatoes or boiled potatoes
Storing
If you have any leftover blood sausages and turnip, store them in an airtight container in the refrigerator for up to 3 days. Before serving, reheat them in the microwave or in a pan.
How to make Blood Sausages with Sour Turnip at home (video)
Check out this short video for an easier way to prepare blood sausages with sour turnip at home.
Next, try these recipes with sausages
METHOD
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roast the blood sausages
Place the blood sausages on a rack set over a baking tray, prick them with a toothpick, and brush them with pork lard. Pour a little water into the baking tray and place the sausages in a preheated oven. Roast them on the middle rack for 45 minutes at 190 °C / 375 °F, then for another 15 minutes at 200 °C / 390 °F (with fan).
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cook the sour turnip
Pour the (Droga) sour turnip into a large bowl. Pour water over it and rinse it. Drain and transfer to a pot. Cook for about 30 minutes, or until tender. Drain again and reserve 350 ml (1 1/2 cup) of the cooking water.
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sour turnip
Put pork lard with cracklings into a pan. Once the lard has melted, remove the cracklings and set them aside in a small bowl. In the same pan, add chopped onion and a bay leaf. Sauté for 5 minutes. Add flour and cook for another 3 minutes. Then add the drained cooked turnip, season with salt and pepper, pour in the 350 ml (1 1/2 cup) of the reserved cooking water, and cook for another 15–20 minutes.
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serve
Place the blood sausages, cooked turnip, and boiled potatoes on a plate. Sprinkle with chopped parsley and top with the chopped cracklings as desired.
