Jota with Smoked Chicken Sausage
For cold days, we've prepared a new "tasty" recipe. Jota is a typical Slovenian stew, still very popular in winter time, as it warms and strengthens. The spicy flavor is enhanced by smoked sausage, whose characteristic smoky taste pairs perfectly with sour cabbage.
Recipe by: Anina Kuhinja
Jota with Smoked Chicken Sausage
For cold days, we've prepared a new "tasty" recipe. Jota is a typical Slovenian stew, still very popular in winter time, as it warms and strengthens. The spicy flavor is enhanced by smoked sausage, whose characteristic smoky taste pairs perfectly with sour cabbage.
Recipe by: Anina Kuhinja
Preparation process
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Peel and dice the potatoes and cook them in salted water until tender. Drain.
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Cut the sausages and sauté them until they brown. Add soaked dry garlic. Once aromatic, add the sauerkraut. To the sauerkraut, add salt, pepper, sugar, sweet paprika powder, bay leaves, and sauté for a few minutes until slightly browned. Add enough water to cover the sauerkraut by about an inch and cook for 20 minutes.
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Then add the cooked potatoes and beans.
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Mix the flour in about 2-3 dl of water. Pour the mixture into the Jota and cook until it boils and continues to cook for another minute.
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Season to taste, and serve.
