Kranjska Klobasa — Print Recipe

A plump, smoked beef sausage from Kranj with a snappy casing and juicy, well-seasoned interior, served with mustard and fresh horseradish.

Ingredients

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.