Kranjska Klobasa

About This Recipe

Kranjska klobasa — Carniolan sausage — is one of Slovenia's most cherished culinary exports, holding EU protected geographical indication status since 2015. Made from coarsely chopped pork, bacon, and garlic, the sausage is cold-smoked over beech wood and then lightly poached before serving. The result is a firm, juicy sausage with a distinctive snap and deep smoky aroma. It is traditionally served with warm sauerkraut, boiled potatoes, and strong Slovenian mustard.

Ingredients

Serves 4

• 4 linksKranjska klobasa (Carniolan sausage)
• 500 gsauerkraut
• 1 tbsplard or butter
• 1 smallonion, sliced
• 1 tspcaraway seeds
• 100 mldry white wine
• 600 gwaxy potatoes, boiled
• 4 tbspSlovenian or Dijon mustard

Instructions

1. 1

   Prepare sauerkraut

   Melt lard in a pan. Sauté onion until soft. Add sauerkraut and caraway seeds, pour in wine. Simmer uncovered for 15 minutes until tender and fragrant.

2. 2

   Poach sausages

   Prick sausages with a fork. Place in a pot of hot (not boiling) water at about 80 °C. Poach for 15–20 minutes — do not boil or the casings will burst.

3. 3

   Brown (optional)

   For extra colour, briefly pan-fry poached sausages in butter for 2 minutes per side.

4. 4

   Plate and serve

   Serve sausages with sauerkraut, boiled potatoes, and a generous dollop of mustard.

Variations

• •

  Serve in a crusty bread roll as a street-food style Carniolan hot dog.

• •

  Add sliced apples to the sauerkraut for a sweet contrast.

Storage

Cooked sausages keep refrigerated for 3 days. Sauerkraut improves on reheating the next day.

Frequently Asked Questions