The Kransky (aka Kranjska klobasa or Krainer Wurst) is a wonderfully spicy sausage the recipe for which originated in Slovenia. This Kransky Spice Mix consists of a wonderful blend of coriander, pepper, caraway, mustard, garlic and a dash of chilli that produces a truly delicious sausage with a bit of a bite.

To make 5kgs of Kransky, you will need:

• 1 Pack of Kransky Spice Mix
• 1.85kg Lean Pork
  
• 0.85kg Lean Beef
• 1.475kg Pork Fat
• 500ml Chilled Water
• Hog Casings

Method

1. Mince meats through 5mm plate then mince 20% of that meat through a 3mm plate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Fill the Hog casings.  (The Gonzo MkII Sausage Stuffer is handy here)
4. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.
5. Cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C
6. Rapidly cool under cold running water.
7. Store in the fridge.

Cooking Tips:

• Great on a BBQ
• Even better when hot smoked in either a Hark Smoker or Country Brewer two-burner Smoker Oven.
  

*** This product is Gluten-Free ***