Klobasarna ★ 4.3
Klobasarna's signature kranjska klobasa with Kaiser roll, mustard and horseradish goes for around 5 euros, the canonical Ljubljana 4-euro lunch.
Try: Kranjska klobasa in a Kaiser roll
History
Kranjska klobasa traces to 19th-century Carniola, the Habsburg duchy that became Slovenia. The EU Protected Geographical Indication was granted in January 2015 after objections from Austria, Germany and Croatia were resolved, restricting production to defined Slovenian territory and the recipe: 80 percent pork, 20 percent beef, salt, garlic, pepper, smoked over beech. Klobasarna on Ciril-Metodov trg has anchored the city's sausage counter trade for the last decade.
Common allergens: Gluten (in the Kaiser roll)
Make it at home
Ingredients
- 4 kranjska klobasa sausages, around 200g each
- 4 Kaiser rolls
- 60ml strong mustard, ideally Carniolan-style
- 60g fresh horseradish, grated
- 1 litre water for poaching
Method
- Bring a litre of water to 80 degrees Celsius in a deep pan. Do not boil; this overcooks the casing and bursts the sausage.
- Lower the sausages in gently. Hold at 75 to 80 degrees Celsius for 15 minutes.
- Lift out, slit the casing lengthwise with a sharp knife.
- Serve hot in a split Kaiser roll with mustard and freshly grated horseradish.
Tip from the editors. Never boil. The protected designation specifies poaching only; boiling burst the casing and the sausage will lose its bind.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat kranjska klobasa
Kranjska klobasa in Ljubljana
Gostilna Sokol ★ 4.0
Sokol opened in 1870 next to the Town Hall and keeps a casual gostilna kitchen of sour cabbage, kranjska klobasa and mushroom soup in a bread cup.
Slovenska hisa Figovec ★ 4.3
Figovec opened in 1879 as a coachman's inn and reopened as the flagship of the Slovenska hisa family, plating the canonical Slovenian table from kranjska.
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