How To Prepare Kranjska Klobasa: Traditional Sausage From Slovenia

One of the most widely consumed sausages in Slovenia is the Kranjska Klobasa. This blog will discuss the origin, history, key ingredients, and recipe preparation for this traditional sausage from Slovenia.

What is Kranjska Klobasa or the Carniolan Sausage?

Kranjska Klobasa, or the Carniolan sausage, is a Slovenian hotdog made with pork, bacon, and flavours. Barbecued flawlessly, it tastes smoky and delicate. Serve it with sauerkraut, mustard, and bread for a delightful dinner.

Origin and History

The origin of Kranjska Klobasa can be traced back to the nineteenth century when the sausage acquired prominence among the local people of Slovenia. It was at first made as a supporting dinner for shepherds and farmers.

How to Prepare Kranjska Klobasa

Ingredients

2 pounds pork shoulder
1/2 pound bacon
1/2 pound pork fatback
1/2 cup ice water
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1/2 teaspoon ground garlic
1/2 teaspoon ground mustard seed
Natural hog casings

Method

Step 1: In a large bowl, add the pork fatback, bacon, and pork shoulder cut into small cubes. Try to eliminate any unnecessary fat.

Step 2: Grind the meat combination utilising a meat processor fitted with a medium-sized crushing plate. Grind the combination two times to accomplish a better surface.

Step 3: In a different bowl, consolidate the ice water, salt, dark pepper, paprika, garlic, and mustard seed. Blend well until the salt is dissolved.

Step 4: Pour the spice combination over the ground meat and blend thoroughly, evenly distributing the spices.

Step 5: To soften the hog casings, soak them in warm water. Wash the casings under running water and slide them onto the sausage stuffer tube.

Step 6: Stuff the meat blend into the casings, shaping long sausages. Twist the sausages at customary spans to make individual connections.

Step 7: When every one of the hotdogs is framed, carry a huge pot of water to a simmer. Add the sausages and cook them for around 15 minutes. This will assist with setting the shape of the sausages.

Step 8: Preheat your barbecue dish over medium intensity. The sausages should be grilled for 10 to 12 minutes until they are cooked and nicely browned.

Step 9: Before serving, remove the sausages from the grill and cool for a few minutes.

Conclusion

As you chomp into this delightful Kranjska Klobasa, recall the excursion from choosing fixings to moulding each connection. It's more than a recipe; it's a festival of taste and a sign of approval for the social lavishness of Slovenian food.