Carniolan sausage with sauerkraut (Kranjska klobasa)

1. If the sauerkraut is very sour, rinse it in cold water and squeeze it out.

2. In a pan, render the diced bacon fat, soften the finely chopped onion in the fat, then add the sauerkraut, bay leaves and whole peppercorns.

3. Pour in about 200 ml of water, cover and braise over low heat for 35-40 minutes until the sauerkraut is soft but still has a little bite.

4. Heat the sausages in a pan of hot but not boiling water (about 80 °C) for 20 minutes – if the water boils, the skins split and the juices run out.

5. Lift the sausages out of the water and lay them on the braised sauerkraut, or brown them all over in a frying pan with a little fat if you like them crisper.

6. Serve with mustard, freshly grated horseradish and fresh bread – it's Slovenia's best-known dish and holds protected geographical status.

Tip: Authentic kranjska klobasa is made from coarsely chopped pork, bacon, garlic and pepper, smoked over beech; if you can't get it, choose a good-quality smoked sausage with a high meat content.