Kranjska klobasa

Kranjska klobasa

Kranjska klobasa (German: Krainer Wurst) is a Slovenian national meat dish. It contains at least 68% pork (aside from the bacon), 12% beef and at most 20% bacon. It may contain as much as 5% water, table salt, garlic and pepper. No other ingredients are permitted. Meat must be cut in pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12-16 cms lengths and weight of 180 to 220 grams. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 degrees Celsius.

Variations and Preparation

The “Käsekrainer” (also [http://www.kaesekrainer.com/ Kaesekrainer] ) is a variation of the Kranjska klobasa with small chunks of cheese. “Käsekrainer” contains 10% to 20% cheese (e.g. Emmentaler) cut in small cubes. Käsekrainer were first made on a wide-scale in Austria in the early 1980s. Today they are a standard offering at sausage stands (“Würstelstand”). Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat otherwise the outside is burned and the inside is still cold. Care should be taken when preparing, as the cheese can become quite hot; the sausages are cut or poked while cooking to release the melting cheese.
The sausage can be served with curry on top; mustard, ketchup and a piece of dark bread or in the most common form in Austria as a “Käsekrainer-Hot-Dog”. By Hot Dog Austrians mean the bun not the sausage. The bread used is very similar to a French baguette, but shorter (9 to 10 inches long). The bun is cut open at one end and a hole is poked with a warm 1 inch in diameter metal piece. The next step is to put the sauces in the hole. Austrians usually select from the following three: sharp mustard, sweet mustard and ketchup. Often the choice is ketchup and one - or even both - of the mustards.

See also

*Kransky


Wikimedia Foundation. 2010.

Игры ⚽ Поможем сделать НИР

Look at other dictionaries:

  • klobása — e ž (á) 1. drobnejši valjast izdelek z navadno med seboj povezanima koncema, z nadevom iz mesa, drobovine ali drugih živil: delati, kuhati, peči klobase; cela klobasa; prekajene, sveže klobase; nekoliko premastna klobasa; odrezati kolobarček,… …   Slovar slovenskega knjižnega jezika

  • kránjski — a o prid. (á) 1. star. slovenski: kranjski humor; peti kranjske pesmi / kranjski pisatelj; kranjski rojak 2. nanašajoč se na Kranjsko v stari Avstriji: štajersko kranjska meja / kranjska dežela ● ekspr. kranjski Janez v stari Avstriji vojak… …   Slovar slovenskega knjižnega jezika

  • Slovenian cuisine — There is no such thing as a single, uniform, distinct Slovenian cuisine. In the opinion of some experts[who?], there are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land… …   Wikipedia

  • súh — a o tudi ó prid. (ȗ ú) 1. ki ni polit ali prepojen z vodo ali drugo tekočino, ant. moker: obrisati kaj s suho krpo; preobleči se v suho obleko; ceste so že suhe; suha drva rada gorijo; perilo je že suho; prst je suha kot poper / domov je prišel… …   Slovar slovenskega knjižnega jezika

  • List of recipes — Recipes by categoryAlbanian cuisine:Albanian vegetable pie: article, :Baked lamb and yogurt: :Baked leeks: :Bean Jahni soup: :Elli s veal or chicken with walnuts :Fërgesë of Tirana with peppers: :Fërgesë of Tirana with veal: :Fried meatballs:… …   Wikipedia

  • Bacon — This article is about the cured meat. For other uses, see Bacon (disambiguation). Uncooked pork belly bacon strips. Bacon is a cured meat prepared …   Wikipedia

  • Sausage — This article is about the prepared meat. For other uses, see Sausage (disambiguation). Kiełbasa Biała (white sausage), Szynkowa (smoked), Śląska, and Podhalańska styles (Poland) A sausage is a food usually made from ground meat (normally pork or… …   Wikipedia

  • Coddle — For the method of cooking (generally) eggs, see coddling and coddled eggs. For the literal meaning of the word coddle , see coddle on Wiktionary. Coddle with carrots, which are not used in the traditional recipe …   Wikipedia

  • Luther Burger — Homemade Luther Burger with fries Origin Alternative name(s) Donut burger[1] …   Wikipedia

  • Bacon sandwich — Two pieces of brown bread, butter and a larger than typical amount of bacon, assembled to form a bacon sandwich. A bacon sandwich (also known in the United Kingdom as a bacon sarnie, bacon butty/buttie, bacon bap, bacon barm or bacon cob; and as… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”