Carniolan sausage

Common card · No. 422417

The Carniolan sausage (Slovene: kranjska klobasa, Serbo-Croatian: kranjska kobasica, Australian English: kransky, German: Krainer Wurst, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian parboiled sausage 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 Slovene, Krain in German), which used to be a duchy of the Austrian Empire. The earliest mention of the Carniolan sausage in German is found in Katharina Prato's renowned cookbook Süddeutsche Küche (South German Cooking, 1896, first edition 1858). The Slovene term kranjska klobasa was first mentioned in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinšek in 1912. The Carniolan sausage contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon. It may contain as much as 5% water, sea salt...

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