Blood sausage, Sauerkraut, Christmas, Estonian cuisine, Homemade sausage, Multicapsad

Multicapsad with black pudding and cranberries

Mulgikapsad is a traditional Estonian dish. It is prepared from pork, sauerkraut and pearl barley, most often around Christmas.

Ingredients

Servings 4
  • 1 kg sauerkraut
  • 350 g pork flank
  • 400 g homemade black pudding
  • 150 g onion
  • 200 g cranberries
  • 80 g pearl barley
  • 1 Art. l. Sahara
  • 2 tbsp. l. red wine vinegar
  • 1 tsp cumin
  • salt

Cooking

Step 1

Cut the onion and pork into small cubes. Fry, 2 min.

Step 2

Add cabbage along with its juice, cumin and 400 ml of cold water. Cover the pan with a lid and simmer over low heat for 1 hour.

Step 3

At the same time, boil barley until fully cooked. Add to the cabbage and cook for another 30 minutes, stirring occasionally.

Step 4

Cut the sausage into several pieces, make punctures in the shell. Fry on all sides in a separate pan.

Step 5

Melt sugar in a saucepan until caramelized. Add cranberries and vinegar. Heat through, 1 minute, without bringing to a boil. Berries should not burst. Before serving, gently mix with cabbage and barley. Divide among plates with sausage on top. Serve immediately.

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