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Kranjska Klobasa

Kranjska Klobasa
Slovenia
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900 g) pork shoulder, coarsely ground
  • 1 lb (450 g) pork belly, coarsely ground
  • 5 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup cold water
  • Natural sausage casings (rinsed and soaked in warm water)

Instructions

Prepare the Meat

In a large mixing bowl, combine the coarsely ground pork shoulder and pork belly.

Add the minced garlic, salt, black pepper, ground caraway seeds, and ground nutmeg.

Pour in the cold water and mix everything thoroughly until well combined. The mixture should be sticky and hold together well.

Stuff the Sausages

Rinse the sausage casings thoroughly under cold running water and soak them in warm water for about 30 minutes.

Fit your sausage stuffer or a piping bag with a large nozzle and carefully thread the casings onto the nozzle.

Stuff the meat mixture into the casings, being careful not to overfill. Twist the sausages into 6-inch links.

Cook the Sausages

Bring a large pot of water to a boil. Reduce the heat to a simmer.

Add the sausages and gently simmer for about 20-25 minutes, or until they are cooked through. Do not let the water boil, as this can cause the sausages to burst.

Remove the sausages from the water and let them cool slightly.

Grill the Sausages

Preheat your grill to medium-high heat.

Grill the sausages for about 5-7 minutes on each side, or until they are golden brown and crispy.

Serve

Enjoy your meal!