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


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


  • 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.

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