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.[1]
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, the sea salt from Sečovlje salt pans, little garlic, saltpetre and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12 to 16 cm (4.7 to 6.3 in) lengths and a weight of 180 to 220 grams. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 °C (158 °F).
The Käsekrainer is a variation of this sausage made with small chunks of cheese – it contains 10% to 20% cheese (e.g., Emmentaler) cut into small cubes. Käsekrainer were first made in Austria in the early 1980s. As of 2019[update] they are a standard offering at sausage stands (Würstelstände). Käsekrainer can be boiled, baked or grilled. It is essential to keep them on low to medium heat; otherwise the outside may get burned and the inside remains cold. Care should be taken when preparing them, because the cheese can become quite hot; the sausages should not be cut or poked while cooking, otherwise the melting cheese would be released.
The sausage can be served with mustard, ketchup and a piece of dark bread; or – in the most common form in Austria – as a Käsekrainer-Hot-Dog. (By Hot Dog Austrians mean the bun, not the sausage.) The bread used is somewhat similar to a French baguette, but shorter (200 to 250 mm (7.9–9.8 in) long) and has a different texture and recipe, hence not called a baguette but a bun. The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod. The next step is to put sauce in the hole. Austrians usually select from the following three sauces: sharp mustard, sweet mustard and ketchup.
The (cheese) kransky in Australiaedit
In the late 1940s and the 1950s, post-war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia, where it became known as kransky. Cheese kransky is very popular in Australia and in New Zealand. [2][3]
Like the pie, the sausage roll, the fried dim sim and the Chiko roll, the cheese kransky (often with chilli and sometimes wrapped in pastry[4]) is a takeaway staple.
Protection regimeedit
In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany.[5]
Wikimedia Commons has media related to Carniolian sausage.
Kranjska klobasa with photos, in English
January 01, 1970
carniolan, sausage, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Carniolan sausage news newspapers books scholar JSTOR October 2011 Learn how and when to remove this template message The Carniolan sausage Slovene kranjska klobasa 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 Carniolan sausageCarniolian sausage Ljubljana SloveniaCourseSausagePlace of originSloveniaRegion or stateTerritory of the former CarniolaMain ingredientsPorkGarlicVariationsKasekrainer 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 Suddeutsche Kuche 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 Kalinsek in 1912 1 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 the sea salt from Secovlje salt pans little garlic saltpetre and black pepper No other ingredients are permitted The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm The filling is stuffed into pork intestine with a diameter of 32 to 36 mm They are formed in pairs of 12 to 16 cm 4 7 to 6 3 in lengths and a weight of 180 to 220 grams Pairs are linked together with a wooden skewer The sausages are hot smoked and heat cured at about 70 C 158 F Contents 1 Variations and preparation 2 The cheese kransky in Australia 3 Protection regime 4 See also 5 References 6 Further reading 7 External linksVariations and preparation edit nbsp Kasekrainer made in Austria The Kasekrainer is a variation of this sausage made with small chunks of cheese it contains 10 to 20 cheese e g Emmentaler cut into small cubes Kasekrainer were first made in Austria in the early 1980s As of 2019 update they are a standard offering at sausage stands Wurstelstande Kasekrainer can be boiled baked or grilled It is essential to keep them on low to medium heat otherwise the outside may get burned and the inside remains cold Care should be taken when preparing them because the cheese can become quite hot the sausages should not be cut or poked while cooking otherwise the melting cheese would be released The sausage can be served with mustard ketchup and a piece of dark bread or in the most common form in Austria as a Kasekrainer Hot Dog By Hot Dog Austrians mean the bun not the sausage The bread used is somewhat similar to a French baguette but shorter 200 to 250 mm 7 9 9 8 in long and has a different texture and recipe hence not called a baguette but a bun The bun is cut open at one end and a hole is poked into it with a warm 1 inch diameter 25 mm metal rod The next step is to put sauce in the hole Austrians usually select from the following three sauces sharp mustard sweet mustard and ketchup The cheese kransky in Australia editIn the late 1940s and the 1950s post war immigrants from Croatia and Slovenia introduced kranjska klobasa into Australia where it became known as kransky Cheese kransky is very popular in Australia and in New Zealand 2 3 Like the pie the sausage roll the fried dim sim and the Chiko roll the cheese kransky often with chilli and sometimes wrapped in pastry 4 is a takeaway staple Protection regime editIn January 2015 Slovenia successfully entered it into the register of protected geographical indications PGIs despite objections by Austria Croatia and Germany 5 Protected geographical indication PGI in the European UnionSee also edit nbsp Food portal Slovenian cuisineReferences edit Bogataj Janez 2007 Taste Slovenia Rokus Gifts ISBN 978 9 6165 3139 9 Falcon 3 June 2021 Australian kransky sausage guide Adelaide Wide Open Retrieved 5 August 2023 McDonald AHC 8 October 2007 Kranskys Smoke em if you got em The Worst of Perth Retrieved 5 August 2023 Balfours Banger Chilli Cheese Kransky 150g Food Standards Australia 25 July 2019 Retrieved 5 August 2023 Kranjska klobasa approved as the 22nd protected Slovenian product in the EU Ministry of Agriculture Forestry and Food Republic of Slovenia 7 January 2015 Archived from the original on 4 March 2016 Further reading editJernej Mlekuz 2019 The renaissance of sausage The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation Nations and Nationalism External links edit nbsp Wikimedia Commons has media related to Carniolian sausage Kranjska klobasa with photos in English Retrieved from https en wikipedia org w index php title Carniolan sausage amp oldid 1215176869, wikipedia, wiki, book, books, library,
