Carniolan sausage
A Slovenian parboiled sausage with strict ingredient and preparation standards.
The Carniolan sausage is a Slovenian parboiled sausage, similar to what is known as kielbasa or Polish sausage in North America. It is made primarily of pork and bacon, with specific requirements for meat cut size, casing diameter, and smoking process. The sausage is named after the historical region of Carniola and has been documented in cookbooks since the late 19th century.
Quick Facts
- Country
- Slovenia
- Region
- Territory of the former Carniola
- Course
- Sausage
- Main ingredients
- Pork; Garlic
- Variations
- Käsekrainer
Facts from the source article.
Did You Know?
- In the late 1940s and the 1950s, post-war immigrants from Yugoslavia introduced kranjska klobasa into Australia, where it became known as kransky.
- Cheese kransky is very popular in Australia and New Zealand.
- Like the pie, the sausage roll, the fried dim sim and the Chiko roll, the cheese kransky (often with chilli and sometimes wrapped in pastry) is a takeaway staple.
Variations and preparation
The Käsekrainer is a variation containing 10% to 20% cheese, such as Emmentaler, cut into small cubes. It was first made in Austria in the early 1980s and by 2019 had become a standard offering at sausage stands. Käsekrainer can be boiled, baked, or grilled, but must be cooked on low to medium heat to avoid burning the outside while leaving the inside cold. The sausages should not be cut or poked during cooking, as the melting cheese would be released. They are commonly served with mustard, ketchup, and dark bread, or as a Käsekrainer-Hot-Dog, where the bun is cut open at one end, a hole is poked with a warm metal rod, and sauce is inserted. Austrians typically choose from sharp mustard, sweet mustard, or ketchup.
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