Slovak smoked sausage, slow-smoked over beech with garlic and paprika, served grilled at the Christmas market and Stara Trznica weekend market with rye bread and mustard.

Klobasa is the Slovak smoked sausage tradition, codified across the Carpathian Slovak villages with regional variations in fat ratio, garlic and paprika. Bratislava klobasa is sold at every Slovak butcher and grilled fresh at the Hlavne namestie Christmas market. Slovak butchery tradition holds that klobasa is best smoked over beech wood for at least 12 hours, with garlic, paprika and caraway as the codified spice trio.

Where to eat Klobasa in Bratislava

5 editor picks for Klobasa in Bratislava, ranked by editorial score. All Bratislava signature dishes · Klobasa across every city.

Make it at home

Serves 430 minEasy

Ingredients

  • 4 Slovak klobasa sausages
  • 200 g sauerkraut
  • 1 onion, sliced
  • 1 tablespoon mustard
  • Slovak rye bread to serve
  • Slovak craft beer to drink

Method

  1. Grill the klobasa over medium-hot charcoal 8-10 minutes, turning, until the skin blisters.
  2. Saute the onion in a pan until soft.
  3. Warm the sauerkraut in the pan with the onion.
  4. Slice the klobasa on the diagonal.
  5. Serve with the sauerkraut, mustard, Slovak rye and a glass of Pilsner.

Editor tip. Slovak klobasa is smoked first; you are only warming and crisping the skin, not cooking through from raw.