Kranjska klobasa
The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage.
Calories: 380kcal
Ingredients
- 800 g lean pork
- 200 g back fat
- 3 tbsp sea salt
- 2 cloves garlic (minced)
- 2 oz water
- 1½ tsp black pepper
- 60 ml cold water
- 34 mm natural hog casings
Instructions
- Prepare the meat by cutting back fat through into 3/8” (10 mm) cubes. Grind the lean pork using a coarse grinder plate for authentic texture through 1/2” (12 mm).
- Combine the pork with salt and knead until sticky. Add garlic, black pepper, and cold water. Fold in the pork fat cubes evenly.
- Use 32-34 mm hog casings to stuff the meat mixture into and use wooden skewer to make pairs linked together.
- Hang the sausages at low temperature until the casing surface becomes dry.
- 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.