Kranjska Klobasa
The Carniolan sausage: a smoked pork-and-beef sausage spiced with garlic and pepper, protected by the EU and boiled (never grilled) to a juicy snap. Ingredients: pork (75%+) and beef, bacon, salt, garlic, black pepper, water; to serve: mustard, horseradish, bread, sauerkraut.
What it is
The Carniolan sausage: a smoked pork-and-beef sausage spiced with garlic and pepper, protected by the EU and boiled (never grilled) to a juicy snap. Ingredients: pork (75%+) and beef, bacon, salt, garlic, black pepper, water; to serve: mustard, horseradish, bread, sauerkraut. Recipe: 1) Mince and season the meats; stuff into casings; link in pairs. 2) Smoke gently over beech. 3) Poach in water at 80°C until the centre is hot. 4) Rest. Serve: whole, with mustard and fresh horseradish — in Kranj and Ljubljana taverns since the monarchy. Flavor: smoky, garlicky, juicy burst. History: kranjska klobasa dates to Habsburg Carniola; Austria and Slovenia disputed its name until an EU compromise protected both traditions. See also: Potica, Idrijski Žlikrofi.
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World Cuisines
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