Carniolan Sausage (Traditional Slovenian) Recipe

 

Carniolan sausage or Kranjska klobasa is a traditional Slovenian sausage made from high-quality pork and seasoned simply with garlic, salt, and black pepper.

Here's how to make it at home:

Ingredients

(About 10 sausages)

·         1.5 kg (3.3 lbs) pork shoulder (80% lean, 20% fat)

·         200 gram (7 oz) firm pork fat (from back or belly)

·         20 gram (4 tsp) salt

·         4 gram (1 tsp) black pepper, ground

·         100 ml (½ cup) ice-cold water

·         Natural pork intestines (about 2 meters / 6 feet)

·         4 gram (1 tsp) garlic, minced or crushed

Optional ingredients

·         Pinch of nutmeg (for added depth of flavor)

·         ½ tsp sugar (to balance flavors)

Instructions

Prepare the meat

Cut the pork shoulder and pork fat into small pieces.

Chill the meat and fat in the freezer for 30–60 minutes until firm but not frozen.

Grind the meat and fat with a 6–8 mm (¼ inch) grinding disc.

Season the sausage mixture

In a large bowl, combine the ground meat with salt, black pepper, minced garlic, and cold water.

Knead the mixture thoroughly for about 5 minutes, until it becomes sticky.

Cover and refrigerate for at least 12 hours (or overnight) to allow the flavors to develop.

Prepare the casings

Rinse the natural pork casings thoroughly in lukewarm water.

Soak for 30 minutes, and then pour water over them to remove excess salt.

Stuff the sausages

Fit the sausage stuffier with the medium-sized attachment.

Place the prepared casing on the insert and slowly stuff with the sausage mixture, making sure to avoid air pockets.

Roll the sausages into 10-15 cm (4-6 inch) sections.

Traditional method (hot smoking)

Hang the sausages to dry for 1-2 hours at room temperature.

Smoke at 60-70 °C (140-160 °F) for about 2-3 hours, until golden brown.

Cook in boiling water at 75-80 °C (167-176 °F) for 20-25 minutes before serving.

Alternative method (boiling/grilling)

Cook the sausages in boiling water (not boiling!) for 25-30 minutes.

Grill or pan-fry for a crispy exterior.

Serving Suggestions

Serve hot with mustard, sauerkraut, or horseradish.

Pair with traditional Slovenian bread and a glass of local wine or beer.

This is an authentic, lightly smoky, and juicy sausage, perfect for any hearty meal