Slovenia / Main
Carniolan sausage
A boiled pork sausage with garlic, served with horseradish and mustard, protected by origin.
Ingredients
- Pork shoulder1.6 kg
- Pork back fat400 g
- Garlic8 cloves
- Curing salt40 g
- Ground black pepper2 tsp
- Iced water150 ml
- Sausage casings200 g
- Grated horseradish, to serve100 g
- Mustard, to serve100 g
- Bread, to serve400 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dice the pork and fat and chill them to just above freezing.
Put the meat through the coarse plate of a mincer and the fat through the medium one.
Work in the curing salt, crushed garlic, pepper and iced water and knead the mixture until tacky.
Leave the mixture in the fridge for a day so the salt distributes and the colour sets.
Fill the casings tightly but without air pockets and tie them in twenty-centimetre pairs.
Air-dry the sausages two hours and cold-smoke them if you can.
Lower them into water at 75 °C and hold them twenty-five minutes without letting it boil. Serve with horseradish and mustard.
