Carniolan Sausage (Kranjska klobasa)
The Carniolan sausage with its characteristic aroma of seasoned and smoked pork, has been playing an important role in shaping and developing the Slovenian national consciousness ever since 1848. To read more anecdotes and about the history of the Carniolan sausage, read Carniolan Sausage (Kranjska klobasa) — the sausage that flew to space.
In Slovenia, the Carniolan sausage is known as Kranjska klobasa and it has been entered into the register of protected geographical indications in 2015. This means that there are a total of 13 producers of Kranjska klobasa in the world and the list is available here. If you are not from Slovenia, nor are there options to ship Kranjska klobasa from one of these producers, do not despair. Carniolan sausage is also extremely popular among the Slovenian diaspora and in the US, for example, Azman & Sons ships their Slovenian sausage (this is how the Carniolan sausage is known in the US) all across the country. Similarly, there are butchers of Slovenian descent in Australia, where the sausage is known as Kransky (see, for example, Toni’s Continental Butcher and Smallgoods). Of course, these sausages might differ from the Slovenian protected Kranjska klobasa where all the ingredients are strictly determined to guarantee quality. Also, this list is far from exhaustive-Google is your friend.
Recipe
Ingredients:
Carniolan sausages
horseradish
mustard
fresh bread
Instructions:
Bring a large pot of water to a boil.
Once the water is boiling, add the sausages and leave to boil for another 8 min.
Remove the sausages and serve them with mustard or/and freshly grated horseradish, and fresh bread. Carniolan sausage is also often served with sauerkraut.