What is Slovenian Carniolian sausage?
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Slovenian carniolian sausage ( kranjska klobasa) is one of the most popular pork sausages in Slovenia, where lightly smoked, semi-dried sausages hold sway.
What is kranjska klobasa (Slovene sausage)?
The Slovene term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912. The Carniolan sausage contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon.
What is the most famous Slovenian food?
Kranjska Klobasa (Carniolan sausage) Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015. It originated in Gorenjska region, from where it has grown across the whole Slovenia.
What is Käsekrainer sausage made of?
The sausages are hot smoked and heat-cured at about 70 °C (158 °F). The Käsekrainer is a variation of this sausage made with small chunks of cheese – it contains 10% to 20% cheese (e.g., Emmentaler) cut into small cubes. Käsekrainer were first made in Austria in the early 1980s. As of 2019
What is Slovenian sausage called?
The most famous Slovenian sausage is called Klobasa and is similar to the more familiar Kielbasa. Klobasa is a smoked sausage made primarily made of pork, garlic and sometimes a bit of bacon.
What is the difference between Polish and Slovenian sausage?
The Slovenian links differ from Polish kielbasa in that they are black-peppered, garlicky and always smoked. If you can find the real deal made by a Slovenian butcher, serve klobase with sauerkraut and potatoes or tucked into a crusty bun for the best ethnic hoagie you ever ate.
What is in Slovenian blood sausage?
Krvavica (Blood sausage) is a pork sausage filled with pork blood, bacon, intestines and millet or buckwheat porridge, also consumed with a side dish of pickled cabbage, sour turnip or potatoes.
Is Slovenian sausage cooked?
The Kranjska sausage has to be cooked before consumption. It is usually eaten hot, together with sour or cooked cabbage or sour turnip. A white bun, mustard and grated horseradish are mandatory companions. Kranjska sausage can also be enjoyed with different beverages.
What is Slovenian style kielbasa?
Slovenian carniolian sausage (kranjska klobasa) is one of the most popular pork sausages in Slovenia, where lightly smoked, semi-dried sausages hold sway. Kranjska is traditionally smoked, but it can be left unsmoked and cooked fresh.
Is kielbasa the same as Polish sausage?
Kielbasa is the Polish word for sausage. Sausage has always played an important role in Polish culture, and kielbasa remains one of, if not the, most famous foods to come out of Poland. Kielbasi can have a distinctive garlic taste along with other flavorings like smoke, cloves, pimentos and marjoram.
Does blood sausage taste like blood?
The mixture makes for a dense, slightly gummy body. If you like chewy, mochi-textured things and blood, then you'll probably like soondae. The taste of the sausage is mild but it's enlivened with salt, sugar, chili powder, sesame seeds, and dried and ground shrimp. The taste of the blood comes through beautifully.
Is blood sausage legal in the US?
While it's not illegal — just like offal — many slaughterhouses have created a revenue stream for themselves by selling blood to rendering companies.
Is blood sausage the same as black pudding?
Other Names. Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla.
What do you serve with Slovenian sausage?
According to the folk tradition, Carniola sausage is served warm with sauerkraut or sour turnip or cold with a bread roll, mustard, grated horseradish and a mug of beer. It tastes good in stews, as the sausage gives a spicier flavor.
Can you grill Slovenian sausage?
Once the water comes to a boil the Slovenian sausage should become plump and be heated all the way through. Grill: Grill Slovenian sausage until fully heated through.
How long do you cook Slovenian sausage?
Cover the sausage with water in a pan/pot. Bring to a boil on stove top, then reduce heat to a simmer for approximately 30 to 40 minutes.
It originates from the times of the Austro-Hungarian monarchy
The Carniolan sausage originates from the times of the Austro-Hungarian monarchy and it was named after the province of Carniola which was, from the 15th century on, the central province in the territory of Slovenia and the only completely Slovenian region.
Slovenia Gets EU Special Status for Kranjska Sausage
In January 2015 Slovenia has managed to get EU special status for the Kranjska sausage as the European Commission approved its entry in the register of protected geographical indications and thus added it on the list with over 1,200 protected agricultural products in the EU.
Variations and preparation
The Käsekrainer is a variation of this sausage made with small chunks of cheese – it contains 10% to 20% cheese (e.g., Emmentaler) cut into small cubes. Käsekrainer were first made in Austria in the early 1980s. As of 2019 [update] they are a standard offering at sausage stands ( Würstelstände ). Käsekrainer can be boiled, baked or grilled.
Protection regime
In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany.
Further reading
Jernej Mlekuž. 2019. " The renaissance of sausage: The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation. " Nations and Nationalism.
1. Kranjska Klobasa (Carniolan sausage)
Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015. It originated in Gorenjska region, from where it has grown across the whole Slovenia. The storytellers of old Ljubljana consider it as an important part of the menu at ceremonial and important events.
2. Potica
Potica is the most typical Slovenian dessert made of dough and filled with various fillings. We know more than 80 different types of fillings, from which tarragon (»pehtranova«), walnut, cracknels (»ocvirki«) and poppy seeds are the most famous.
3. Prekmurska gibanica (Prekmurian Layer Cake)
Prekmurian layer cake is a juicy dessert, stuffed with poppy seeds, cottage cheese, walnuts and apples. The funny literal translation of this Slovenian food is actually “Over-Mura Moving Cake”, but the popular translation is Prekmurian Layer Cake.
4. Kraški Pršut (the Karst Prosciutto)
Another very famous Slovenian food is the Karst Prosciutto. Prosciutto is a top product of the centuries-old tradition of salting and drying meat on the Karst bora. It is on the air-dried pork thigh, that goes well with a glass of Teran or red Karst.
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Cook Eat Slovenia has won two awards at one of the world’s most prestigious cookbook competitions known as the “Oscars” of gastronomic literature (Gourmand World Cookbook Awards) and ranked among top 3 in the world.
5. Štruklji
Štruklji is another traditional Slovenian food made from a dough and filled with variety of fillings. They can be eaten as an individual dish or a side dish. They can be prepared from different types of dough, baked or cooked, salty or sweet. The best known Štruklji are made of cottage cheese, tarragon (»pehtranovi«), walnuts, apple or poppy seeds.
6. Žganci
Žganci is one of the simplest and most popular Slovenian food. Especially those made from buckwheat flour and richly dressed with cracknels. They are also considered a typical Slovenian farm dish. However, if you leave out the cracknels, you get a very healthy dish that goes especially well with sour milk, mushroom soup, cabbage or a chicken stew.
