Kranjska Klobasa
Carniolan pork sausages heated gently in water and served with mustard, horseradish and sauerkraut, ready in 25 minutes.
Photograph credit: Carniolian sausage - Kranjska klobasa - Klobasarna Ljubljana by ModriDirkac · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Make Ahead and Storage
Best fresh.
Kranjska Klobasa: The Method
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Bring the water to the boil, take it off the heat and add the sausages, pricked once with a fork. Cover and let them poach off the heat for 15 minutes.
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Warm the sauerkraut with the lard and caraway for 10 minutes.
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Brown the sausages in a hot dry pan for 3 minutes if you like.
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Serve on the sauerkraut with the horseradish, mustard and bread.
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Worth Knowing
- Keep the water below a simmer.
- Prick the casing only lightly.
- Serve with horseradish and mustard.
Behind the Recipe
Pierce the casing with a fork, and heat the sausages gently. That is the quick tip for the Kranjska klobasa, the Carniolan sausage of Slovenia, a pork sausage with a coarse texture, lightly smoked and seasoned with garlic and pepper. It is the most famous Slovenian food and is served in a roll or on a plate with mustard and horseradish.
Bring a pan of water to the boil, take it off the heat and lower in the sausages. Keep them below a simmer, at about 80°C / 176°F, for 15 minutes. This warms them through and keeps them juicy. Prick each sausage once or twice with a fork, so the skin does not burst. If you prefer, brown them afterwards in a hot pan for 3 minutes.
Warm sauerkraut with a little lard and caraway for 10 minutes. Serve the sausages on the sauerkraut with a spoonful of grated horseradish and a dab of sharp mustard, and a slice of rye bread on the side. A glass of local white wine or beer goes well. The sausages are also good thickly sliced in a roll.
Serving Ideas
Horseradish · Mustard · Rye bread · Beer
The Numbers per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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