CARNIOLAN SAUSAGE (Kranjske klobase) Recipe
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Ingredients: |
Ingredients: METHOD ONE
Recipe if based on using 50 to 60 pounds of pork:
(For convenience sake your best buy is a crate of lean pork butts, 50 to 60 pounds, obtained from your wholesale distributor)
5 "pesti" (fistfuls) salt
2 tbsp pepper
2 whole bulbs or heads of garlic
2 cups lukewarm water
1 1/2 pounds hog casing
optional: depending on one's taste, add 3/4 ounce caraway seed and 1 cup wine
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Directions: |
Directions:Trim fat from the butts. The fat may be rendered for the making of lard. In large container (preferably wood tub or aluminum) grind the pork with large blade or chop fine. Add the salt and pepper and mix together thoroughly; set aside. Peel and wrap two whole garlis bulbs in a piece of white cloth; crush cloves with back of spoon or meat mallet; then let wrapped cloves soak in 2 cups ludewarm water. Squeeze cloth before adding the garlic water to the meat mixture. Mix thoroughly and let rest for one hour. Mix once more before stuffing casing.
Press (sausage press) meat mixture into well-rinsed casing.
When sausages are all formed place on wooden poles (to hang in smokehouse); keep each ring separated on pole at least 1/2 inch apart. Smoke about 5 - 6 hours on first day; turn the sausages on the pole and the day smoke another 5 or 6 hours. (Commercial sauage makers smoke sausages in one day.) Use hardwood, preferably hickory or cherry; keep steady slow smoke (no flames). After second smoking, wipe well, hang in cool and airy place for two days, then store in refrigerator or freezer.
To cook cover with cold water, bring to boil, lower heat and simmer 30 to 45 minutes. Serve with heated sauerkraut, horseradish or other condiments.
(A Slovenian delicacy is a sandwih or potica and kranjske klobase with a llittle hoseradish) |
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Personal
Notes: |
Personal
Notes: Joseph Ancel, Joliet, IL.
Mr Ancel was 89 years old when he submitted this recipe to Pots and Pans a Slovenian cookbook. Was compiled by his son Edward of Joliet.
NOTE: In Klobase recipes I have reviewed, Garlic seems to be the most important spice, I suggest one experiment according to your personal taste.
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