Kranjska Klobasa
Kranjska klobasa (KRAHN-skah kloh-BAH-sah)
Carniolan Sausage (Beef)
A plump, smoked beef sausage from Kranj with a snappy casing and juicy, well-seasoned interior, served with mustard and fresh horseradish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: grated horseradish, mustard, pickles
Accompaniments: crusty bread, pickled vegetables
Instructions
-
1
Combine ground beef and beef fat with garlic, salt, pepper, and paprika. Mix thoroughly until the mixture is sticky and cohesive.
-
2
Stuff the seasoned meat into natural beef casings, twisting into 15cm links.
-
3
Smoke the sausages over beechwood at low temperature for 2 hours until golden and aromatic.
-
4
To serve, simmer sausages in water just below boiling for 10-12 min until heated through.
-
5
Slice open and serve with a generous mound of freshly grated horseradish and grainy mustard.
-
6
Accompany with crusty bread and pickled vegetables.
Did You Know?
Kranjska klobasa has EU Protected Geographical Indication status and there are strict rules about what can legally bear the name.
Chef's Notes
Equipment Tips
- meat grinder
- sausage stuffer
- smoker or grill
- large pot
Garnishing
grated horseradish, mustard, pickles
Accompaniments
crusty bread, pickled vegetables
The Story Behind Kranjska Klobasa
Originally documented in the 19th century in the Gorenjska region, this sausage became a symbol of Slovenian culinary identity. This beef version maintains the traditional smoking technique and seasoning profile while honoring different dietary preferences.
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