Slovene Cuisine #5: Kranjska Klobasa

Kranjska klobasa literally means ‘sausage from the Kranjska (Carniola) region.’ It is an authentic Slovene product which has gained worldwide fame and popularity. Read on to find out more about Slovenia’s most iconic sausage!

Origins and ingredients of the Kranjska Klobasa

Kranjska klobasa gained ‘Protected Geographical Indication’ status in 2015, meaning that a sausage can only be called ‘Kranjska Klobasa’ if it is produced in the Carniola region of Slovenia. There are also strict rules about the ingredients of the sausage:

‘The Carniolan sausage contains at least 75 to 80% pork (aside from bacon), and at most 20% bacon. It may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, sodium nitrite and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12 to 16 cm (4.7 to 6.3 in) lengths and a weight of 180 to 220 grams. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 °C (158 °F)^.’ (Source: Wikipedia)

Although it has counterparts in Austria, Germany and Croatia, and it is similar to the Polish Kielbasa, there is only one true Kranjska Klobasa. It’s first mention in a Slovenian cookbook is from 1912, in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek (Source: Wikipedia).

Where to try and how to buy

If you are in Slovenia, what better place to try Kranjska Klobasa than the city of Kranj itself? This is the capital of the Carniola region. Gostilna Arvaj is famous for its Kranjska Klobasa, reasonably priced and traditionally served with potatoes, lightly pickled cabbage and mustard.

As for buying the sausage to eat at home, only 13 butchers are certified as producers and these are listed on the official Kranjska Klobasa website.

Apparently the sausage was brought to Australia by Slovenian immigrants during the last century, where it is known as ‘Kransky,’ but I have not been able to verify this with any Australians I have asked. Perhaps someone reading this could clear up the matter?

I hope you enjoyed taking a bite out of Slovenia’s most celebrated sausage! Follow the tag ‘Slovene Cuisine’ to make sure you don’t miss out on future posts 🙂

Dober tek!
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