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.

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


  • 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:,,
Photo: ModriDirkac/Wikipedia

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