Recipe Instructions:
Ingredients:
• 1 lb pork shoulder (or a mix of pork and beef)
• 1/4 lb bacon (optional, for added flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder or minced garlic
• 1/2 teaspoon ground mustard seeds (optional)
• 1/4 teaspoon ground allspice
• Natural sausage casings (if making sausages)
• Water (for boiling)
Instructions:
• If using bacon, finely chop it. Cut the pork shoulder (and beef, if using) into small cubes.
• Using a meat grinder, grind the pork (and beef) and bacon together. Alternatively, you can ask your butcher to grind the meat for you.
• In a large mixing bowl, combine the ground meat with salt, black pepper, garlic powder (or minced garlic), ground mustard seeds (if using), and ground allspice. Mix well until the seasonings are evenly distributed throughout the meat.
• Add a small amount of cold water to the mixture (about 1/4 cup) and mix thoroughly. The water helps to bind the ingredients together and improve the texture of the sausage.
• Prepare natural sausage casings according to package instructions. Stuff the seasoned meat mixture into the casings using a sausage stuffer or a sausage-making attachment on a grinder.
• Twist the filled casings into links, typically about 6-8 inches long, or as desired.
• To cook Kranjska Klobasa, traditionally it is simmered in hot (but not boiling) water for about 20-30 minutes. This ensures that the sausages cook through without bursting their casings.
• Serve Kranjska Klobasa hot with sauerkraut, mustard, and fresh bread. It pairs well with potatoes or a side salad.
