The Kranjska sausage is one of the most internationally recognisable Slovenian specialties. This popular sausage has been listed among the protected agricultural products in the European Union. Unique Slovenia is famous for numerous culinary specialties.
The certified recipe requires high-quality pork, hard bacon, garlic, pepper, salt and pig's intestine. Made using the finest pork and bacon with added sodium nitrite and seasoned solely with garlic and pepper, the Carniolan sausage is held together with a wooden skewer.
The word “kransky” is derived from the Slovenian words “kranjska klobasa,” which is the name for a pork sausage from Kranjska, a former province in the Austro-Hungarian Empire. A kransky is a sausage made with pork, beef, bacon and garlic. Other ingredients are not permitted.
This old-fashioned 'ring' shaped blood sausage is filled with pork snouts, pork, rice, beef blood, onions, sale, pepper, and spices. Fully cooked and serve cold or fried.
Swiss Deli Kransky is a gourmet cocktail sausage, made from the finest quality New Zealand beef and pork. With fine texture and mild flavour it is ideal as a school lunch snack. Kransky sausages are traditionally pan-fried or grilled and are especially popular at breakfast.
The kransky sausage, called kranjska klobasa in Slovenia, originated in Slovenia in the area of Kranj, after which the sausage was named. Back in the day it was common practice to name a product after the location from where it originated. The sausage was brought to Australia by post World War 2 Slovenian migrants.
A kransky is a sausage made with pork, beef, bacon and garlic. Made in Australia from local and imported ingredients. Meat, water, salt, spices and seasoning, mineral salts 450,451,452, food acids 262,331, preservative 250, antioxidant 316, edible casing. 470g (4)
Slovenian carniolian sausage (kranjska klobasa) is one of the most popular pork sausages in Slovenia, where lightly smoked, semi-dried sausages hold sway. Kranjska is traditionally smoked, but it can be left unsmoked and cooked fresh.
Sausages that include such material are often referred to with more specific terms, such as black pudding in English. Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico) and sanganel (Friuli).
black pudding, also called blood sausage, a sausage incorporating blood, popular in the British Isles and typically eaten as a breakfast food. Black pudding has been a recorded item of British cuisine since at least the 1400s, although it is certainly far older.
Having been crowned as the best sausage in Australia in 1994, and numerous times since then, Andrew's Cheese Kransky has become legendary.
SPORTING CLUBS
Our sausages and burger patties are 100% West Australian beef and produced fresh, daily. As a rule it is approximately 12 sausages to a kilo and we recommend around 400 sausages for a Bunnings fundraising sausage sizzle… Everyone likes a spare sausage, you can never have too many sausages. Sausage on.
Smoked sausages – I've used kransky sausages here but any smoked sausage will work here. Other smoked sausages you may know include andouille, kielbasa and smoked chorizo. They are well-seasoned so they leach a ton of flavour into the oil which then flavours the whole dish.
Kielbasa is an Eastern European sausage that is usually associated with Poland, but in fact also has variations that come from Germany, Hungary, Russia, and Ukraine!
Slovenian food is heavily focused on staples like meat, humble vegetables like turnips, cabbage, potatoes, and beans, as well as grains, like buckwheat. It's also heavily seasonal, with produce like mushrooms, chestnuts, asparagus, and dandelion featuring prominently when they're in season.
Kranjska Klobasa (Carniolan sausage)
Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015.
“Unhygienic harvesting of blood can also result in the introduction of food borne pathogens into blood food products.” The agency cautioned against illegally imported food, as they are of unknown source and can pose a food safety risk.
Allah s.w.t says in the Qur'an, Surah Al-Ma'ida (5:3): " Forbidden to you (for food) are : dead meat, blood, the flesh of swine , and that on which hath been invoked the name of other than Allah". This clearly insists that blood is prohibited to be consumed by the Muslim as it is considered to be filthy and harmful.
Blutwurst. Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties.
According to the folk tradition, Carniola sausage is served warm with sauerkraut or sour turnip or cold with a bread roll, mustard, grated horseradish and a mug of beer.
Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic.
Sink your teeth into this traditional sausage for a taste of the old world! Peters Market Slovenian Sausage is fully smoked and can be eaten cold. Slovenian Sausage can also be heated and enjoyed.
Now before we kick off any arguments across Australia we must also acknowledge that the Dagwood Dog is also known as a Pluto Pup or a Dippy Dog. The Dagwood Dog is hot dog sausage on a stick, covered in deep fried batter and topped with your choice of sauce for a crunchy meaty snack.
Plain Kransky German Butchery
Traditional Austrian/ Slovenian coarse smoked sausage, made from pork and beef. Also known as a Polish Sausage.
Most commonly, the main sale item at a sausage sizzle is a pork or beef sausage (often colloquially referred to as a "snag"), cooked on a grill or barbecue and served on a single slice of white sandwich bread, or a hot dog roll in Western Australia.