Toros Baked Potatoes | Juicy Village One-Pot Dish

Wash the potatoes thoroughly, then boil them in their jackets in lightly salted water for about 20 minutes until parboiled. Allow them to cool, peel, and slice into half-centimetre thick rounds.

Peel and finely chop the onions. Melt 30 g of lard in a pan, add the onion, and sauté until translucent. Remove from the heat, sprinkle with sweet paprika and ground caraway, and stir well.

Taste the sauerkraut: if it is too salty or sour, rinse it with cold water, then squeeze out thoroughly. Mix it with the spiced sautéed onions. Slice the smoked cured sausage into thin rounds.