Kranjska Klobasa (Carniolan Sausage) is a Slovenian meat product that contains 80% pork and at 20% bacon, sea salt, garlic, and black pepper. It originated from the region of Kranjska and it is similar to kielbasa or Polish sausage.
- lean pork
- back fat
- 3 tbsp sea salt
- 2 cloves garlic, minced
- 2 oz water
- 1½ tsp black pepper
- Prepare the meat by cutting back fat through into 3/8” (10 mm) cubes and grind the lean pork through 1/2” (12 mm).
- Knead lean pork with salt until sticky then mix with water and season with spices and back fat.
- Use 32-34 mm hog casings to stuff the meat mixture into and use wooden skewer to make pairs linked together.
- Preheat a smoke barbecue to 50° C (122° F) and place it inside.
- When the sausages are dry you can hot smoke them at around 55° C (130° F) to obtaining a brownish red color.
- The traditional recipe uses smoking with beech wood for 30-60 minutes.
- Slowly increase the temperature to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature.
- Sprinkle some cold water to cool the sausages then refrigerate. You can consume the sausages or you can boiled in a hot water for a few minutes.
Inspiration and adaptation: cosmopolitan.si, greenhills.si, wikipedia.org
Explore other recipes from the traditional Slovenian cuisine.