Chef

Home-style sausages

Sausage with sauerkraut is one of Slovenia’s best-known dishes. Sausages were always one of the first products made from pork. The old method of preparing them says to cover them in wine and cook them until the wine boils, and then fry the sausages. This gives us a combination of tastes and a dish that goes exceptionally well with cabbage. Simple to prepare when you want to bring out the taste of the good old days in your own kitchen.

450 g

Farm-style blood sausage

A true traditional country favourite, with rice and buckwheat mash, and the unique notes of mint and marjoram.

500 g