Kranjska Klobasa

Kranjska klobasa is a Slovenian meat product. Kranjska klobasa carries PGI, 2015 classification.

Lean pork-shoulder, leg750 g1.65 lb
Back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Black pepper3.0 g1-1/2 tsp
Garlic, minced7.0 g2 cloves
Water60 ml2 oz fl
  1. Grind lean pork through 1/2” (12 mm) plate.
  2. Cut back fat through into 3/8” (10 mm) cubes.
  3. Mix/knead lean pork with salt and cure #1 until sticky. Add water and spices and remix. Add fat cubes and mix all together.
  4. Stuff into 32-34 mm hog casings. Make pairs linked together with a wooden skewer.
  5. Place in a preheated to 50° C (122° F) smokehouse. When the sausages are dry to the touch, apply hot smoke around 55° C (130° F)until a brownish red color is obtained. This may take 30-60 minutes, Original recipe calls for smoking with beech wood.
  6. Gradually start increasing the temperature (no smoke applied) to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature.
  7. Cool the sausages by spraying them with cold water or with cold air.
  8. Refrigerate.
  9. The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes.

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