Kranjska Klobasa (Slovenia)
Serves 6
Ingredients
Method
1½ kg. Pork Shoulder, Coarsely Ground
½ kg. Pork Belly, Coarsely Ground
45 g. Salt
2 Garlic Cloves, Minced
1 tsp. Black Pepper, Ground
1 tbsp. Water
Hog Casings
Combine the ground pork shoulder and pork belly in a large bowl.
Add the salt, minced garlic, ground black pepper, and water. Mix until well combined.
Rinse the hog casings and keep in warm water.
Stuff the meat mixture into the hog casings and twist off into 12 cm lengths.
Prick the sausages all over with a pin to remove air bubbles.
Simmer the sausages in water for about 20 minutes.
Finish by grilling or frying until golden brown.