Carniolan sausage

Kranjska klobasa

Ingredients7

• pork shoulder700 g
• pork belly200 g
• natural hog casings2 m
• garlic2 cloves
• fine salt18 g
• freshly ground black pepper3 g
• cold water50 ml

Method

1. Soak the hog casings in cold water, then rinse them inside and out.
2. Mince the pork shoulder and pork belly fairly coarsely, keeping the meat cold.
3. Crush the garlic and mix it with the salt, black pepper, and cold water.
4. Work the seasoning into the meat until the mixture is sticky and well bound, without overmixing.
5. Stuff the mixture into the casings and twist into sausages about 12 cm long, traditionally joined in pairs.
6. Hang the sausages in a cool place to dry the surface, then smoke them lightly over beech wood until pale golden.
7. Poach gently in hot but not boiling water, about 80 °C, for 15–20 minutes until just cooked through.
8. Serve hot with mustard, horseradish, and sauerkraut or boiled potatoes.