Authentic Slovenian Carniolan Sausage (Kranjska Klobasa) Recipe
Discover how to make authentic Slovenian Carniolan sausage with rich flavors and a satisfying texture. Prep and cook in just 90 minutes.
About This Recipe
Kranjska Klobasa, or Carniolan sausage, is a staple of Slovenian cuisine known for its rich, smoky flavor and coarse texture. This sausage is traditionally made with a blend of pork shoulder and bacon, giving it a distinctive taste that’s beloved in Slovenia.
This sausage hails from Slovenia and is celebrated for its simplicity and high-quality ingredients. The use of pork and bacon not only adds depth but also ensures moisture and flavor, making it a standout dish.
The poaching method is ideal for this recipe as it keeps the sausages juicy while allowing the flavors to meld. After poaching, a quick grill or fry adds a crispy exterior that contrasts beautifully with the tender meat inside.
Expect a hearty bite with a smoky aroma and a savory flavor profile. A common pitfall is overcooking during the poaching stage, which can lead to dried-out sausages, so keep an eye on the time.
These sausages are best served hot with a side of mustard, crusty bread, and pickles. Pair them with a light beer or a hearty red wine for a complete Slovenian feast.
Why This Recipe Works
Quality Ingredients: Using high-quality pork and bacon ensures a rich flavor and juicy texture.
Proper Seasoning: The right balance of salt, garlic, and marjoram enhances the natural flavors of the meat.
Cooking Method: Poaching before grilling locks in moisture while allowing for a crispy finish.
Chef's Pro Tip: Ensure that your sausage casings are not too tightly packed to allow for expansion during cooking.
Prep Time
30 min
Cook Time
60 min
Total Time
90 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
In a large bowl, mix the ground pork, bacon, salt, pepper, garlic, and marjoram until well combined.
- 2
Gradually add ice water to the meat mixture, mixing until the texture is smooth and slightly sticky.
- 3
Rinse the soaked hog casings thoroughly and ensure they are free of any salt.
- 4
Stuff the casings with the meat mixture using a sausage stuffer, tying off the ends securely.
- 5
In a large pot, bring water to a boil, then reduce to a simmer and poach the sausages for about 30 minutes.
- 6
After poaching, remove sausages and let them cool slightly before grilling or pan-frying until browned.
- 7
Serve the sausages hot with mustard, fresh bread, and pickles for a traditional Slovenian experience.
Nutrition Facts
Per serving
fat
28g
carbs
3g
fiber
0g
sodium
800mg
protein
25g
calories
350
Related Kitchen Tips
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