Slovenian Carniolian Sausage
A traditional Slovenian carniolian sausage (kranjska klobasa) recipe, offering both smoked and unsmoked preparation methods.
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Instructions
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Soak crushed garlic in wine overnight and casings in lukewarm water for 6 hours.
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Combine ground pork, pepper, paprika, salt, optional saltpeter, garlic-wine mixture, onion, bread, and water in a large bowl; mix thoroughly. Refrigerate the covered mixture for several hours, then re-mix and fry a small patty to test seasoning.
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Rinse soaked casings and fill them with the meat mixture, avoiding air pockets, then twist into uniform lengths.
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Smoke the sausages for 2-3 days, or pan-fry/roast fresh sausage.
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To prepare smoked sausage, place it in cold water and bring to a boil. Remove from heat, cover, and let sit for 10 minutes before draining and serving.