Served with a beer, klobasa’s mix of smoked pork sausage,
chilli heat and paprika sweetness is hard to beat – especially
when you crank up the fire with zesty condiments.

Klobasa’s beginnings are unclear, but the Slovenian story goes that it became popular during the times of the Austro- Hungarian empire in the early 19th century. Reputedly it was first crafted in the Gorenjska region of what is now modern Slovenia, from where butchers in Trzin supplied markets across the empire. Today, you can order klobasa from a late-night sausage stand or in a Slovenian, Czech or Slovak pub, along with mandatory glass of pivo (beer).

You’ll need
2.5kg (5lb) ground pork
4 cloves of garlic, peeled and
1 medium onion, peeled and
finely chopped
1 cup (250mL) white wine
1 tbs ground black pepper
1 tsp caraway seeds
2 tsp salt
4 tsp paprika
1 tsp chilli powder
Sausage casings

Cooking Method
1 Mix the ground pork together with all the other ingredients. Cover and place in a refrigerator overnight for the flavours to meld.
2 Mix by hand again and fry a small sample to ensure the flavour and seasonings are to your taste.
3 Carefully fill the sausage casings with the meat mixture, squeezing gently to remove any pockets of air.
4 Twist the casings into uniform lengths of about 20cm (8in) long. You should make about 20 sausages.
5 The fresh sausages can then fried, grilled or baked until done, or slowly smoked for around 48 hours.

Tasting notes
Don’t expect fine dining. You’ll probably be served by a gruff barman who is more interested in the ice hockey or football playing on the big screen TV. If you’re ordering klobasa in the early hours of the morning from a sausage stand, the proprietor will also be juggling a few servings of fried cheese. But after a big night out, a grilled smoked sausage will be just what you need. There’s plenty of heat in the sausage itself – and the sweetish hit of paprika – but the addition of zingy mustard and finely grated fresh horseradish take the culinary punch to another level. To balance it out, you’ll also need a slice of caraway-seed infused rye bread.

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