Entree: Slovenia – National Cuisine – Kranjska klobasa (Carniolan sausage)

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 3 hrs

Additional 6 hrs

Total 9 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed and cut into 1" (2.5 cm) cubes (approx. usable weight)
- 1 lb (454 g) pork fatback or slab bacon, cut into 1" (2.5 cm) cubes
- 2 tbsp (24 g) kosher salt
- 1 tsp (5 g) Prague powder #1 (curing salt) (optional, for color/preservation)
- 6 cloves (approx. 30 g) garlic, finely minced
- 1 tbsp (7 g) coarsely ground black pepper
- 1 tsp (2 g) ground nutmeg
- 1 tbsp (1 g) dried marjoram, crumbled
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) ice water
- Natural hog casings, rinsed and soaked
- Wood chips for smoking (beech or oak recommended) (no measurement)

Instructions

1. Step 1: Chill the meat and fat in the coldest part of the refrigerator until firm (about 30–60 minutes). Keep the casings soaking in warm water and rinse them thoroughly before stuffing.
2. Step 2: In a large bowl, combine pork shoulder cubes and fatback cubes. Cut through a coarse meat grinder plate (or have butcher coarsely grind for you) to produce the traditional chunky texture; if grinding at home, grind once through a 1/4"–3/8" (6–10 mm) plate.
3. Step 3: Mix salt, curing salt (if using), minced garlic, black pepper, nutmeg, marjoram and sugar in a small bowl. Sprinkle evenly over the ground meat and work the seasoning in by hand until sticky and well distributed, adding ice water to bring the mixture together and to maintain a cool temperature.
4. Step 4: Test seasoning by frying a small 1–2 oz (30–60 g) patty in a skillet, then adjust salt, pepper or garlic to taste if needed; return adjusted mixture to refrigerator to keep cold.
5. Step 5: Fit sausage stuffer with hog-casing-loaded tube and stuff the mixture into casings, forming links about 6–8 in (15–20 cm) long. Prick any large air pockets and twist into individual links, being careful not to overfill.
6. Step 6: Tie ends and prick casings lightly to remove trapped air. Refrigerate the sausages on racks uncovered for 4–12 hours to dry the surface slightly; this helps smoke adhesion.
7. Step 7: Cold-smoke the sausages at 140–160°F (60–71°C) using beech or oak until an internal temperature of 150°F (66°C) is reached and a light smoky flavor has developed (typically 1–3 hours depending on smoker). Alternatively, poach gently in simmering water until internal temp 150°F (66°C) then finish with a short light smoke for color.
8. Step 8: Cool sausages briefly and refrigerate or chill rapidly if not serving immediately. To serve traditionally, reheat gently by simmering in water for 10–15 minutes or grill/ pan-sear until warmed and browned; slice and serve with mustard, horseradish, rye bread or sauerkraut.