Kranjska Klobasa (Carniolan Sausage)
Kranjska klobasa, also known as Carniolan sausage, is a protected Slovenian sausage made primarily from pork, seasoned with garlic, pepper, and salt. It's traditionally smoked and can be enjoyed hot or cold.
🧂 Ingredients
- 1000 g Pork shoulder(cut into 2-3 cm cubes)
- 200 g Pork belly(cut into 2-3 cm cubes)
- 100 g Pork fat(cubed)
- 4 cloves Garlic(minced)
- 20 g Salt
- 5 g Black pepper(freshly ground)
- 2 tsp Marjoram(dried)
- 50 ml Water
- 1 set Pork casings(about 2 meters, prepared)
👨🍳 Instructions
- 1
Grind about half of the pork shoulder and pork belly coarsely. Keep the remaining meat and fat cubed.
💡 Tip: Ensure the meat is cold for grinding. - 2
In a large bowl, combine the ground meat, cubed meat, cubed fat, minced garlic, salt, pepper, marjoram, and water.
💡 Tip: Mix thoroughly until the ingredients are well incorporated. - 3
Stuff the mixture into the prepared pork casings, forming sausages of about 15-20 cm in length. Twist the casings to separate the sausages.
💡 Tip: Do not overstuff the casings to prevent them from bursting during cooking. - 4
Prick each sausage a few times with a fine needle to allow steam to escape.
💡 Tip: This step is crucial for even cooking and preventing rupture. - 5
Smoke the sausages at a temperature of 50-60°C (122-140°F) for about 1 hour, or until they reach an internal temperature of 68°C (154°F).
⏱️ 1 hour💡 Tip: If smoking is not possible, you can poach the sausages. - 6
If poaching, place the sausages in hot (not boiling) water at around 75°C (167°F) and cook for about 20-25 minutes, or until the internal temperature reaches 68°C (154°F).
⏱️ 25 minutes💡 Tip: Poaching is an alternative to smoking if equipment is unavailable. - 7
Allow the sausages to cool completely before serving or storing.
💡 Tip: Cooling helps the flavors meld and the sausage firm up.
💡 Pro Tips
- ✓Use high-quality pork for the best flavor and texture.
- ✓Ensure all ingredients are kept cold during preparation to achieve the correct sausage consistency.
- ✓Kranjska klobasa is often served with sauerkraut, mustard, and bread.
🔄 Variations
- Some recipes include a small amount of caraway seeds.
- Can be grilled or pan-fried after smoking/poaching for a crispy exterior.