Mastering the Art of Cooking Smoked Slovenian Sausage

Smoked Slovenian sausage known as kranjska klobasa in Slovenia is a type of smoked pork sausage that is a staple of Slovenian cuisine. Traditionally smoked over beech wood, this garlic-flavored sausage has a distinctive pinkish-red color and robust, smoky taste that makes it stand out from other sausages. While smoked Slovenian sausage is often pre-cooked before packaging, it still requires some preparation before eating for the best texture and flavor.

Smoked sausage making has a long history in Slovenia and other Balkan countries, dating back centuries. The smoking process both preserved the sausage and added nuanced flavors. Specific woods like beech or oak were chosen to impart milder or stronger smoke flavors.

Traditional kranjska klobasa is made from higher fat cuts of pork, garlic, salt and pepper. The coarse meat mixture is stuffed into hog casings, then cold smoked for days over smoldering beech wood before being lightly cooked. This slow smoking process gives the sausage its characteristic smoke ring and pinkish hue.

Pre-cooked smoked Slovenian sausage can be purchased from specialty stores or online retailers. While convenient, these sausages still need some preparation at home before they are ready to eat. With the right techniques, you can fully enjoy the unique flavor of smoked kranjska klobasa sausage.

Tips for Cooking Smoked Slovenian Sausage

Here are some tips and techniques for preparing pre-cooked smoked Slovenian sausage at home:

• Simmer in liquid: Placing the sausage in simmering liquid helps heat it through gently without overcooking. Water is traditional, but broth, beer or wine also work.

• Poach before frying/grilling: A brief poach before searing helps render fat and prevent bursting casings.

• Slice and sear: Slicing smoked sausage into rounds or on the bias allows for crispy seared edges when pan-fried.

• Bake in oven: Baking in a 400°F oven for 15-20 minutes warms smoked sausage thoroughly without drying it out.

• Grill over medium heat: Grilling over direct medium heat rather than high heat prevents burnt skins.

• Butter or oil for flavor: Adding some butter, oil or rendered sausage fat to the pan prevents sticking.

Step-by-Step Instructions

Follow these simple steps for perfectly cooked smoked Slovenian sausage every time:

Prep

• Purchase high-quality pre-cooked smoked Slovenian sausage, like kranjska klobasa. Check ingredients for pork, spices, and natural casings.
• Remove sausage from packaging. Pat dry thoroughly with paper towels.

Simmer

• Place sausage links in a skillet and cover with water, broth or beer. Liquid should come about halfway up the sausages.
• Bring liquid to a gentle simmer over medium heat. Simmer for 10-15 minutes to heat sausage through.

Optional Sear

• Remove simmered sausages from liquid and pat dry. Slice on the bias into 1/4-inch rounds.
• Heat oil or butter in a non-stick skillet over medium-high heat. Add sausage slices in a single layer. Sear briefly on both sides until browned.

Serve and Enjoy

• Slice sausage and serve with condiments like mustard, sauerkraut, onions and pickles.
• Alternatively, add seared sausage slices to pasta, pizza, sandwiches or salads.

With these simple steps, you can deeply appreciate the complex smoky flavor of Slovenian-style smoked sausage. A brief simmer or baking helps bring out the juicy texture, while searing adds a toasted, crispy bite. From classic Platters to inventive weeknight meals, smoked kranjska klobasa sausage is a treat.

Incorporating Smoked Slovenian Sausage Into Recipes

Beyond just eating it plain, smoked Slovenian sausage can add its signature flavor to all types of dishes. Here are some delicious recipe ideas:

Breakfast

• Scrambled eggs with sausage, onion and peppers
• Slovenian sausage breakfast tacos or burritos
• Baked beans with sausage and mustard

Appetizers

• Slovenian sausage stuffed mushrooms
• Smoked sausage and cheese baked dip
• Pickled sausage skewers

Soups and Stews

• Sausage, cabbage and bean soup
• Smoked sausage and potato soup
• Slovenian sausage goulash

Main Dishes

• Smoked sausage jambalaya
• Penne pasta with sausage, tomatoes and spinach
• Pierogi stuffed with sausage and sauerkraut

Sides

• Grilled sausage and peppers
• Smoked sausage potato hash
• Roasted vegetables and sausage

With its rich smoke flavor, Slovenian kranjska klobasa can fit into both traditional Eastern European dishes and creative new recipes. Keeping a supply of smoked sausage in the refrigerator makes whipping up quick weeknight meals a breeze.

Tips for Storing Slovenian Smoked Sausage

To maintain quality and freshness, follow these storage tips:

• Keep refrigerated at 38-40°F once opened. Use within 1 week.

• Wrap tightly in plastic wrap or foil to prevent drying out.

• For longer storage, wrap tightly and freeze for 2-3 months. Thaw in the refrigerator before using.

• Avoid temperature fluctuations. Don’t leave sausage at room temperature for more than 2 hours.

With its time-honored smoking methods and regional flair, Slovenian-style kranjska klobasa sausage is truly unique. Learning how to properly cook and incorporate it into recipes allows you to experience authentic and boldly-flavored smoked sausage at home. From simmering to searing, the possibilities are endless.