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Kranjska klobasa

The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage.

Course: Side Dish

Cuisine: Slovenia

Keyword: Pork

Ingredients

• Lean pork
• Back fat
• 3 tbsp Sea salt
• 2 cloves Garlic, minced
• 2 oz Water
• 1½ tsp Black pepper

Instructions

• Grind lean pork through 1/2” (12 mm) plate.Cut back fat through into 3/8” (10 mm) cubes.
• Mix/knead lean pork with salt until sticky.
• Add water and spices and remix. Add fat cubes and mix all together.
• Stuff into 32-34 mm hog casings. Make pairs linked together with a wooden skewer.
• Place in a preheated to 50° C (122° F) smokehouse.
• When the sausages are dry to the touch, apply hot smoke around 55° C (130° F)until a brownish red color is obtained.
• This may take 30-60 minutes, Original recipe calls for smoking with beech wood.
• Gradually start increasing the temperature (no smoke applied) to 85° C (185° F)
  until the sausages reach 70° C (158° F) internal temperature.
• Cool the sausages by spraying them with cold water or with cold air.Refrigerate.The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes.

Photo credit and inspiration: cosmopolitan.si, greenhills.si

Print Recipe

Kranjska klobasa

The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage.

Course: Side Dish

Cuisine: Slovenia

Keyword: Pork

Ingredients

• Lean pork
• Back fat
• 3 tbsp Sea salt
• 2 cloves Garlic, minced
• 2 oz Water
• 1½ tsp Black pepper

Instructions

• Grind lean pork through 1/2” (12 mm) plate.Cut back fat through into 3/8” (10 mm) cubes.
• Mix/knead lean pork with salt until sticky.
• Add water and spices and remix. Add fat cubes and mix all together.
• Stuff into 32-34 mm hog casings. Make pairs linked together with a wooden skewer.
• Place in a preheated to 50° C (122° F) smokehouse.
• When the sausages are dry to the touch, apply hot smoke around 55° C (130° F)until a brownish red color is obtained.
• This may take 30-60 minutes, Original recipe calls for smoking with beech wood.
• Gradually start increasing the temperature (no smoke applied) to 85° C (185° F)
  until the sausages reach 70° C (158° F) internal temperature.
• Cool the sausages by spraying them with cold water or with cold air.Refrigerate.The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes.

Photo credit and inspiration: cosmopolitan.si, greenhills.si