The Kransky sausage courtesy of Loške Mesnine – one of the official Kranjska klobasa makers
Slovenia’s famous Kransky sausage is now protected by the European Union’s geographical indicator status, which means only 14 butchers are allowed to produce it to specific standards. The modern ‘official’ version is made with bacon and pork.
If you want to make it yourself this recipe is for a more rustic version. And you will need to make your own version of the sausage because this pancake won’t work without it.
Of course sometime in the future you could just take a run over to Ljubljana and taste the real thing.
- 5 kg pork leg and shoulder, one third fat meat to two thirds lean meat, cut small
- 150 g salt
- 75 ml white wine
- 5 garlic cloves, crushed
- 15 g black pepper
Soak garlic in wine for two hours. Thoroughly work the seasonings into the meat, add the garlic and wine, grind. Fill in sausage casings, hang for three days in a cold smoked room.
- 240 g white wheat flour
- 3 eggs
- 1 Kransky sausage, diced small
- 100 g assorted mushrooms, diced small
- 60 ml milk
- 30 ml olive oil
- 1 tsp marjoram, chopped
- Salt, pinch
Blend eggs and milk into the flour and salt. Add marjoram.
Pour batter into a hot frying pan covered with one tablespoon of olive oil.
Add mushrooms and sausages, fry until bubbles begin to appear on the surface of the batter.
Turn onto a plate, put remaining oil in pan, slip in the pancake and fry uncooked side.