Nowadays, no one seems to like sausages… 

     by A Vegetarian on February 3, 2006 at 12:18 pm

My slovenian is certainly not very good but the article in Novice is not about the origin of kranjska klobasa now is it? It is about the sausages sold as kranjska that does not meet up to the standards a kranjska should have. How much killed svinje it is supposed to contain and how much killed cow(or whatever) it should contain. Sorry if I have misread the article and misunderstood it.I actually loved eating kranjska before I became a vegetarian many eons ago :o)

     by Peter Zrinski on February 3, 2006 at 12:36 pm

Peter: My bad! It’s fixed.

     by Michael M. on February 3, 2006 at 1:35 pm

Peter, kranjska counts as a vegetable in Slovenia. Sorta like mac&cheese counts as a vegetable in the South. So, go ahead, gobble one down. The cows voluntarily line up and ceremoniously slit their throats in Slovenia, knowing full well that they are passing onto a higher plane of existance - that of a kranjska klobasa!  

     by crni on February 3, 2006 at 1:52 pm

I just love kranjska klobasa. Yummy! The way it squirts fat and water when you first "deflorate" it with a fork, then dip it in mustard, and then put it your mouth (better yet, see your woman do it - Jeena Jameson style), and then….. Bite!One might say that eating kransky comes a close second to sex :))) - it would have topped the charts if it weren’t for the biting part.

     by pengovsky on February 3, 2006 at 2:24 pm

kranjska klobasa with sauerkraut je najboljse

     by Anonymous on February 3, 2006 at 7:20 pm

Mmmm kranjska !!!!

     by Katja on February 4, 2006 at 12:48 am

Oh, Kranjska Kobasa, blessed are those who are born in the Slovenian Nation, for well they know Thy delights. Thou art the Queen of all Sausages, of the existing, of the ancient and of the not yet invented. We shall never abbandon Thee!

     by Luka on February 4, 2006 at 1:13 am

If there’s a limit to the ways pig bits can be eaten it hasn’t been found. What about buckwheat flour fried in pig fat with a cup of milky coffee .

     by sloho on February 4, 2006 at 7:16 am

I must say I love Kranjska Kobasa - but nowdays you have difficulties in obtaining it even in one of  several Merkator shops here in Sarajevo. I do not understan why.

     by Quod on February 5, 2006 at 10:47 pm

Crni: Well…I have sometimes wondered if I should abandon my vegetarianism but must admit not because of Kranjska. Instead the reason has been those magnificent sausages with garlic and paprika. Anyway, looking at Kranjska as a vegetable might do the trick for me. I will se how I feel about it at the next slov. srecanje here in Sweden. They always serve Kranjska at those events..with potato salad.

     by Peter Z on February 6, 2006 at 1:02 am

Maybe you need to widen the parameters to classify pork as a vegetable!
It must be hard to be a vegetarian in the middle of a freezing winter
when all around you are tucking into  hearty saucison.  My
husband tells stories of when he and his grandfather used to go out in
the forest working all day in winter and have a lunch of sliced pork
with the merest bit of meat in it, cut off from the main chunk with a
pocket knife, followed by slivers of garlic (cut the same way) and a
chaser of home made schnapps.  Somehow the garlic and schnapps
without the pork don’t seem to cut it the same.

     by sloho on February 6, 2006 at 3:31 am

There was a thread about it at www.sausagemaking.orghttp://tinyurl.com/bcjef

     by MM on February 6, 2006 at 8:17 am

So, is DA KRANSKA made of pork or beef? My Muslim and Jewish friends need to know

     by Carlitos Yoder on February 6, 2006 at 9:49 am

My last name is Klobas. I will be making Klobasa for the first time this weekend.

Can’t wait to serve my friends with the eponymous sausage!

     by Klobas on September 13, 2006 at 12:39 am

it’s both pork and beef, with nutmeg, pepper, coriander, garlic. mainly pork though. if the website i checked is correct, then that’s it.

     by Kranska Convert on November 22, 2006 at 3:30 pm