Kranjska klobasa
Encyclopedia
Kranjska klobasa is a Slovenia
n sausage most similar to what is known as kielbasa
or Polish sausage in North America.
The noun klobasa refers to a small sausage generally served whole (in contrast to salama) in Slovene. The adjective kranjska derives from the region of Carniola
(Kranjska in Slovenian, Krain in German), which used to be a province in the Austro-Hungarian Empire. The earliest mention of the kranjska klobasa in German is found in Katarina Prato's renowned cookbook Süddeutsche Küche (South German Cooking, 1896, first edition 1858). The Slovenian term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912.
Kranjska klobasa contains at least 68% pork
(aside from bacon
), 12% beef, and at most 20% bacon. It may contain as much as 5% water, table salt, garlic
, and black pepper
. No other ingredients are permitted. The 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 to 16 cm lengths and a 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 °C (158 °F).
The Käsekrainer is a variation of this sausage made with small chunks of cheese
. Käsekrainer contains 10% to 20% cheese (e.g., Emmentaler) cut in small cubes. Käsekrainer were first made on a large 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 them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
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 into it with a warm 1 inches (25.4 mm) metal rod. The next step is to put sauce 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.
Kranjska klobasa is known as Kransky in Australia
, to where it was introduced by post-war immigrants from Slovenia in the late 1940s and 1950s. The Kransky is very popular in Australia
and New Zealand
. The Waiters Club in Melbourne
, Australia
, is renowned worldwide for its wide range of Kransky dishes.
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
n sausage most similar to what is known as kielbasa
Kielbasa
Kielbasa, kołbasa, kobasa, kovbasa, kobasa, kobasi, and kubasa are common North American anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc...
or Polish sausage in North America.
The noun klobasa refers to a small sausage generally served whole (in contrast to salama) in Slovene. The adjective kranjska derives from the region of Carniola
Carniola
Carniola was a historical region that comprised parts of what is now Slovenia. As part of Austria-Hungary, the region was a crown land officially known as the Duchy of Carniola until 1918. In 1849, the region was subdivided into Upper Carniola, Lower Carniola, and Inner Carniola...
(Kranjska in Slovenian, Krain in German), which used to be a province in the Austro-Hungarian Empire. The earliest mention of the kranjska klobasa in German is found in Katarina Prato's renowned cookbook Süddeutsche Küche (South German Cooking, 1896, first edition 1858). The Slovenian term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912.
Kranjska klobasa contains at least 68% pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
(aside from bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
), 12% beef, and at most 20% bacon. It may contain as much as 5% water, table salt, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, and black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
. No other ingredients are permitted. The 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 to 16 cm lengths and a 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 °C (158 °F).
Variations and preparation
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
. Käsekrainer contains 10% to 20% cheese (e.g., Emmentaler) cut in small cubes. Käsekrainer were first made on a large scale in Austria in the early 1980s. Today they are a standard offering at sausage stands (Würstelstand
Würstelstand
A Würstelstand is a traditional Austrian street food retail outlet.Würstelstands were initially created the period of the Austro-Hungarian Empire to provide a source of income for incapacitated former soldiers....
). 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 them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
The sausage can be served with curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
on top; mustard
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant...
, ketchup
Ketchup
Ketchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...
, and a piece of dark bread or in the most common form in Austria
Austria
Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...
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 into it with a warm 1 inches (25.4 mm) metal rod. The next step is to put sauce 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.
Kranjska klobasa is known as Kransky in Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
, to where it was introduced by post-war immigrants from Slovenia in the late 1940s and 1950s. The Kransky is very popular in Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
and New Zealand
New Zealand
New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses and numerous smaller islands. The country is situated some east of Australia across the Tasman Sea, and roughly south of the Pacific island nations of New Caledonia, Fiji, and Tonga...
. The Waiters Club in Melbourne
Melbourne
Melbourne is the capital and most populous city in the state of Victoria, and the second most populous city in Australia. The Melbourne City Centre is the hub of the greater metropolitan area and the Census statistical division—of which "Melbourne" is the common name. As of June 2009, the greater...
, Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
, is renowned worldwide for its wide range of Kransky dishes.