Luboš has posted an excellent step-by-step for jaternica here: http://www.slovakcooking.com/2010/recipes/rice-sausage-jaternica/. My college town and place of the greatest time of my life by far…. Steps to Make It Soak crushed garlic in wine overnight. I know that trichinosis is pretty much eradicated, but old habits die hard! Dohn Witte – you will truly enjoy jaternica! Package of 4 to 8 pig’s feet. Stir in the cream and cook until well blended. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Twist and tie casings into 8-inch links. But nothing would deter me. MyRecipes may receive compensation for some links to products and services on this website. This is done by blowing into the intestine and seeing if it inflates like a balloon. If I want to be traditional Slovak, perhaps I will try to improve my methods with pork incorporating more of the old methods. ………………. PS-I have never been to Slovakia myself but am hoping to visit relatives there in a year or two when I retire, my Slovak relatives live in Strba. Thanks Joe – maybe you could tell the authors of the recipe about this site. Jedna malickost, mlety kmin nesmie chybat, A Website for Small Business Is an Important Necessity. Refrigerate 24 hours to blend flavors. steve, thanks for a link to butcher-packer site. Here is how my grandma made it: http://www.slovakcooking.com/2010/recipes/rice-sausage-jaternica/. Grind the meat. Wishing you all happy holidays and all the best in 2018. I use a little chief front loading smoker you can buy at almost any sporting goods store that has a hunting/fishing department. I appreciate the assistance, and will let everyone know how it goes! And, like everything that I love, I begin a quest to create it at home. Grind lean pork through 1/2” (12 mm) plate. Twist into uniform lengths. I could then slice it and and serve it as Miro says, which sounds delicious. Soak them with some starter flluid made for the barbquing and then light the briquets – like barbquing in days of old – wait until the briquets turn white then put some smoking chips – pieces of wood and shavings that can be bought at the store and place on top of the briquets. You will also need ground pork, sausage casings and a way to feed the sausages. I love their Klobasa and thanks to reading Keith Richards’ autobiography, which teaches that sausages of any type must be cooked VERY slowly, I have really come to appreciate their texture and flavour. Tradicionalno jo serviramo s kislim zeljem ali repo, žemljo in hrenom (gorčico). Soak casings in lukewarm water about six hours. Taste Slovenia. Make pairs linked together with a wooden skewer. ), The Spruce Eats uses cookies to provide you with a great user experience. Good luck! It’s the same as drying/smoking salmons by Indian tribes in North West, or making a beef jerky by “horse man” when going for a long journey. Get our cookbook, free, when you sign up for our newsletter. The sausage apparently originated in Kranjska, a town in the mountainous Carniola region of northwest Slovenia, close to the Austrian and Italian borders. I don’t know if I am spelling this right. You did not have to bake/cook them etc. Gradually start increasing the temperature (no smoke applied) to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature. Now that we have klobasy, have anybody an idea how to make spekacky? http://www.zasnevimcovarit.cz/2013/11/Slejsky-s-makem.html Very easy and very good! Articles with text imported from Wikipedia, Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA), Article on the BBC site on protected status controversy, Article in the Toronto Star on protected status controversy, https://sausage.fandom.com/wiki/Kranjska_klobasa?oldid=6182. Elaine, it looks like the sausage you are looking for is jaternica, also known as hurky. Here’s a recipe I created that uses Klobasa: 2 x DJ’s sausages They made a sausage called Shreva which included pork, potatoes, garlic, caraway seed, salt, pepper & paprika. Printed from COOKS.COM, 3 lbs. Slovenian carniolian sausage (kranjska klobasa) is one of the most popular pork sausages in Slovenia, where lightly smoked, semi-dried sausages hold sway. One hint..don’t throw out the box it comes in…you can use it to intensify the smoke flavor by keeping heat and the smoke from dissipating too quickly. June 13, 2010. POSTOPEK PRIPRAVA 0 min. As I’ve mentioned before, the sausages are my favorite part of the The Linkery, and the best is the Kasekrainer. Change ), You are commenting using your Facebook account. The flavors were more concentrated, however, but still not as spicy as I was expecting. Kranjska klobasa. I’ve seen “all beef” sausages, but have never triend them much, except from the store. You just sliced them and have it with bread and chease. Thank you. You leave them in here like this for 3 to 3.5 days, making sure the fire keeps burning and making smoke. The main ingredients was the ground pork, lots of garlic, salt, pepper and sweet marjorum. Cook 4-5 hours until meat falls off bones. important note: for cold or cool smoking involving long smoking times and temperatures in the “danger zone” between 40 and 140 degrees harenheit, you want to use a curing agent for meats, especially sausages. They are very tolerant, dealing mostly with trash, utilities, etc. From there I ground the meat and lard once with the coarse plate on the KitchenAid mixer. I already have a sausage machine and have been looking for a way to copy the Klobasy that I love from trips into SK and CZ. I guess so did folks in old days. In a large bowl, mix ground pork, pepper, paprika, salt, saltpeter, garlic-wine mixture, and onion and bread. ( Log Out /  We raised two pigs this summer and made one batch of sausage following this recipe. If you are smoking sausage, be sure to use a known curing agent in an amount that is adequate by weight for the amount of sausage you are making. Soak casings in lukewarm water about six hours. Kranjska klobasa – Kranjska Sausage This heavily smoked sausage is traditionally eaten with mustard, horseradish, bread, sauerkraut and fermented turnip. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Spices used in making of a Slovak sausage are garlic, sweet and spicy red pepper, and caraway. Thank you, Elaine. They are formed in pairs of 12—16 cm (5—6 in) lengths and a weight of 180—220 g (6—8 oz). KUHANJE 15 min. Nice and specific! My grama was bohemian/czech, so i supppose it is a recipe that dates back many many years. God only knows how I liked to make my own . We used pig intestines (črevá). The photo shows the typical zabíjačka platter: baked sausage and hurka, with a side of mustard, baked potatoes and beets. Keep an eye on them but be careful, they will spit! Great recipe, thanks. With beef or with deer, I do not worry about these thigns, but with pork, I figure that bringing them up to 155 degrees will not hurt. If anyone from the region has any other suggestions, I would love to hear them and will try them, if I am able to. Zum Glueck […]. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Immer viel zu fett, doch leider auch oft richtig lecker komme ich selten daran vorbei. For cooking the remainder of the links, I think I’ll have them spend time in the beer bath again, but for 5-8 minutes. I would call them first..(708) 246-0380 . Hello, Miro, and thank you for the kind words – I am very happy that I managed to finally make these very tasty and delicious sausages! Käsekrainer can be boiled, baked or grilled. Kind of hard to believe that…. darn, I know the principles but it’s hard do do in in apartment. You need a 10 gallon can – a metal garbage can is perfect. The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes. Joe, fresh Klobasy is available at Casey’s Market Zvolen, Klokoc, Telgart, Kralova Hola, etc. ( Log Out /  The next step is to put sauce in the hole. STEP 1: Dough. Going to have to have Lori try it…. Very happy I ran onto this site. Mesquite and similar woods might be too strong or harsh, so they should probably be avoided. Ron, I understand your safety concerns when it comes to sausage making. A quick google reveals “a.k.a.