CARNIOLAN SAUSAGE (Kranjske klobase) Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: METHOD TWO
1 whole head (or bulb) garlic
1 cup water
10 pounds boneless pork shoulder, coursely ground
5 ounces salt
1/2 ounce black pepper
1/4 pound hog casing
|
|
Directions: |
Directions:Place head of garlic in a clean cloth; tie string around cloth to form a bag. Crush garlic in cloth with side of cleaver. Place bag in 1 cup water and let stand for several hours so that the garlic penetrates the water.
Filling: In large container, thoroughly mix the ground pork, salt, black pepper and garlic water. Cover and refrigerate for 24 hours.
Casing: Soak casing lukewarm water for several hours. Then run clear water through the casing. Thread onto stuffing nozzle and let the stuffing slide into the casing, exerting pressure on the stuffer. At intervals of 4 inches twist the casing to form sausages.
Smoking: These sausages are to be smoked. "If you are lucky you may prevail on a local butcher who has a smoke house to smoke your sausages." Portable smoke houses are available in some areas or contact a commercial sausage maker. |
|
Number Of
Servings: |
Number Of
Servings:50-60 links |
Personal
Notes: |
Personal
Notes: Combined recipe of several individuals in Cleveland, Ohio, Obtained by Jean Krizman of Cleveland. As submitted to Pots and Pan A slovenian Cookbook out of print.
NOTE: In Klobase recipes I have reviewed, Garlic seems to be the most important spice, I suggest one experiment according to your personal taste.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for CARNIOLAN SAUSAGE (Kranjske klobase) is from