Slovenian dishes Traditional Slovenian cuisine is based on the cultural influences of the Alpine, Mediterranean, and Pannonian regions. It includes an abundance of game and fish, but the culinary tradition is dominated by soups, pastries, meats, stews,...
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Slovenian dishes Traditional Slovenian cuisine is based on the cultural influences of the Alpine, Mediterranean, and Pannonian regions. It includes an abundance of game and fish, but the culinary tradition is dominated by soups, pastries, meats, stews, cabbage, beans, and potatoes. KRANJSKA KLOBASA Kranjska klobasa is a Slovenian sausage, that contains at least 75-80% pork (aside from bacon), and at most 20% bacon. It may contain as much as 5% water, sea salt from Sečovlje salt pans, little garlic, saltpetre[citation needed] and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12 to 16 cm lengths and a weight of 180 to 220 grams. Pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 °C (158 °F). Usually we eat it with bread and mustard or horseradish for a snack or
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