Kranjska klobasa: Slovenian smoked pork sausage

Method

1. 1

   Preparing the meat

   Chill the pork and the bacon, then mince them through a coarse plate.

   10 min
2. 2

   Seasoning

   Mix the crushed garlic, pepper and salt, then knead them into the minced mixture.

   5 min
3. 3

   Stuffing

   Fill the mixture into the cleaned pork casing, then divide into 12-16 cm links and secure with wooden skewers.

   15 min
4. 4

   Smoking and pasteurising

   The traditional version is smoked and pasteurised; this is hard to replicate precisely at home, so store the sausage chilled and eat it quickly.

5. 5

   Warming

   Place the sausage in a little cold water, then slowly heat until it reaches a simmer.

   10 min
6. 6

   Resting

   Remove from the heat and leave it to stand in the water, below boiling point, for about 10 minutes.

   10 min
7. 7

   Serving

   Serve warm with sauerkraut or grated carrot, or cold with bread rolls, mustard, horseradish, beer or wine.

   5 min