The magazine where I saw an appetising photo of Káposztaágyon sült kolbász (meaning as per title) didn't accompany a recipe with it. So, I literally just put
a bed of sauerkraut (rinsed and drained water) on a lightly oiled baking dish,
season to taste
sugar, salt, freshly milled black pepper and
a few bay leaves,
top with Hungarian sausage.
Bake it at 140°c (gas mark 1) for 30 mins. turning the sausage once. You may add a little water if it is dry.
The juice from the sausage will soak in the sauerkraut giving it a wonderful flavour!
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