Kranjska klobasa is the Carniolan sausage: hot-smoked, at least 75 to 80 percent pork, and an EU protected geographical indication since 2015.

Klobasarna's history page dates the Kranjska name to the early 19th century, under the Austro-Hungarian monarchy, and gives the oldest written recipe to Katharina Prato in 1896. It says the Rozman butcher shop of Ljubljana won a gold medal for its sausage at a world food exhibition in Brussels in 1932. Slovenia entered the name in the EU register of protected geographical indications in January 2015, despite objections from Austria, Croatia and Germany. Klobasarna on Ciril-Metodov trg serves it with mustard, horseradish and a roll.

Where to eat Kranjska klobasa in Ljubljana

5 editor picks for Kranjska klobasa in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Kranjska klobasa across every city.

Make it at home

Serves 420 minEasy

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

  1. Bring a litre of water to 80 degrees Celsius in a deep pan. Do not boil; this overcooks the casing and bursts the sausage.
  2. Lower the sausages in gently. Hold at 75 to 80 degrees Celsius for 15 minutes.
  3. Lift out, slit the casing lengthwise with a sharp knife.
  4. Serve hot in a split Kaiser roll with mustard and freshly grated horseradish.

Editor tip. Keep the water below a boil. A hard boil can split the casing and the sausage loses its bind.

Common allergens: Gluten (in the roll).