[2], Learn how and when to remove this template message, Protected geographical indication (PGI) in the European Union, "Kranjska klobasa approved as the 22nd protected Slovenian product in the EU". Recipe by Ed F. 14. An innkeeper is said to have served the emperor with the only food he could offer, a simple homemade sausage. Slovenians have taken Kranjska sausage around the world, and the US astronaut of Slovenian descent Sunita Williams even took some into space. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejskasausage in British English. 4 1/2 lbs Pork shoulder, coarsely ground. The Carniolan sausage (Kranjska klobasa) represents a Slovene culinary specialty that can be produced by no more than 13 Slovene producers that have obtained a certificate for its production. 8 ingredients. The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm. 6 cloves Garlic. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. Internationally known as Carniolan or Krainer sausage, Kranjska klobasa originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. The adjective kranjska derives from the region of Carniola (Kranjska in Slovene, Krain in German), which used to be a duchy of the Austrian Empire. It is essential to keep them on low to medium heat; otherwise the outside may get burned and the inside remains 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 Kransky is a type of meat sausage. [1], The Carniolan sausage contains at least 75 to 80% pork (aside from bacon), and at most 20% bacon. Learn how and when to remove this template message, Protected geographical indication (PGI) in the European Union, "Kranjska klobasa approved as the 22nd protected Slovenian product in the EU". In Spain, they are often eaten in cafes and tapas bars. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Käsekrainer were first made in Austria in the early 1980s. The noun klobasa refers to a small sausage generally served whole (in contrast to salama) in Slovene. 2 tbsp Salt. Meat. Jota with Carniolan sausage (Kranjska klobasa) Jota is Slovenian popular winter fermented turnip or sauerkraut based stew. A sausage sandwich is a sandwich containing cooked sausage. The Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Southern African English: Russian, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America. Cheese Kransky is very popular in Australia and in New Zealand. Baking & Spices. Kranjska Klobasa (Carniolan sausage) Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015. Popular toppings include mustard, brown sauce, ketchup, BBQ sauce, steak sauce, peppers, onions, sauerkraut, chili, and salsa. Slovenian carniolian sausage (kranjska klobasa) is one of the most popular pork sausages in Slovenia, where lightly smoked, semi-dried sausages hold sway.Kranjska is traditionally smoked, but it can be left unsmoked and cooked fresh. The adjective kranjska derives from the region of Carniola, which used to be a duchy of the Austrian Empire. Kielbasa is any type of meat sausage from Poland, and a staple of Polish cuisine. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage, Mediterranean merguez, andouille or chorizo. An Italian hot dog is a type of hot dog popular in New Jersey, United States. It may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, saltpetre[citation needed] and black pepper. The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America. The cuisine of Hungary produces a vast number of types of sausages, many of which were influenced by their neighbor and brethren. There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. This is a listing of regional variations on the hot dog. Slovenian cuisine is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. [citation needed], The Käsekrainer is a variation of this sausage made with small chunks of cheese - it contains 10% to 20% cheese (e.g., Emmentaler) cut into small cubes. The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. No other ingredients are permitted. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks. Pairs are linked together with a wooden skewer. This recipe for Slovenian carniolian sausage (kranjska klobasa) is traditionally smoked but it can be left unsmoked and cooked. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below. Käsekrainer can be boiled, baked or grilled. [citation needed], In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany. The bread used is very similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long). Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In 2016, the leading Slovenian ethnologists divided the country into 23 gastronomic regions. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. https://www.copymethat.com/r/FBrFC0i/slovenian-carniolian-sausage-kranjska-kl Bosna is a spicy Austrian fast food dish, said to have originated in Salzburg. As a traditional food product it is protected by geographical indication in the country of origin and represents a symbol of cultural heritage that Slovenes are justifiably proud of. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. The sausages are hot smoked and heat-cured at about 70 °C (158 °F). Start This article has been rated as Start-Class on the project's quality scale. The noun klobasa refers to a small sausage generally served whole in Slovene. The Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Southern African English: Russian, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America. The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. [citation needed], In the late 1940s and the 1950s post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia, where it became known as Kransky. As of 2019[update] they are a standard offering at sausage stands (Würstelstände). A&W Food Services of Canada, Inc. is a Canadian fast food restaurant chain. The chain was originally part of the U.S.-based A&W Restaurants chain, but was sold to Unilever in 1972, and then bought by its management in 1995. 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 Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage. (By Hot Dog Austrians mean the bun, not the sausage.) It is now popular all over western Austria and southern Bavaria. The next step is to put sauce in the hole. Kranjska klobasa is a Slovenian meat product. info), is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. Kranjska Klobasa, also known as the Carniolan sausage, is one of the most famous Slovenian foods. Speck is smoked or pickled pork belly. Kranjska Klobasa. [citation needed], The sausage can be served with mustard, ketchup, and a piece of dark bread; or - in the most common form in Austria - as a Käsekrainer-Hot-Dog. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines. The Slovene term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread such as a pan batido, baguette, or francés.

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