Traditional Homemade Jota with Carniolan Sausage

In a smaller pot, cook the diced potatoes in lightly salted water until soft (about 15 minutes). Once cooked, drain them, but reserve 100 ml of the cooking water. 2 If the sauerkraut is extremely sour, quickly rinse it under cold water. 3 In a large pot, slowly sauté the chopped onion in olive oil for 5 minutes until softened and nicely fragrant. 4 Add the chopped garlic and ground sweet paprika to the onion. Stir for 1 minute to release the spices' aromas. 5 Add the sauerkraut to the pot, place in the whole piece of Carniolan sausage, bay leaves and ground cumin. 6 Pour hot stock over everything, cover the pot and cook over medium heat for 30 minutes until the cabbage softens. 7 Remove the Carniolan sausage from the pot, slice it into rounds and return it to the jota. 8 Mash half of the cooked potatoes and a third of the cooked beans in a bowl with a fork or potato masher, using a little of the potato cooking water, until you get a smooth paste. 9 Stir the mashed potatoes and beans into the jota for natural thickening, and add the remaining whole potatoes and whole beans. 10 Season the jota with sea salt and ground black pepper, simmer over low heat for another 10 to 15 minutes so all the flavors combine, then stir in the chopped parsley and serve hot immediately.