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Kranjska Klobasa

Name: Kranjska Klobasa
Total time: 30 min
Yield: Serves 4
Cuisine: Slovenia
Ingredients: 4 (thick, smoked) Sausage; 300g Sauerkraut; To taste Mustard; To taste Rye bread; 1 Bay leaf; A pinch Black Pepper; 1L Water

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Pork seasoned with garlic and pepper and smoked — Slovenia's signature sausage.

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📖 The Story Behind This Dish

Kranjska klobasa means 'Carniolan sausage,' a Slovenian specialty of coarsely chopped pork and bacon seasoned with garlic, pepper, and salt and smoked. It's protected under EU geographical indication. The proper way to eat it is to warm it in hot water rather than boil it, served with sauerkraut, mustard, horseradish, and bread.

🌆 Where it's eaten: At a market stall in Ljubljana, a glossy sausage fresh out of hot water is plated and handed over with mustard and sauerkraut.

🥕 Ingredients (serves 4)

Sausage 4 (thick, smoked)
Sauerkraut 300g
Mustard To taste
Rye bread To taste
Bay leaf 1
Black Pepper A pinch
Water 1L

👩‍🍳 Instructions

Bring water to a boil, turn off the heat, and let it cool slightly to about 80°C.
Add the sausages and warm for 20 minutes without letting it boil.
Warm the sauerkraut with bay leaf and pepper in another pot for 10 minutes.
Remove the sausages.
Serve with the sauerkraut, mustard, and bread.

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