Slovenia's most celebrated sausage and a Protected Geographical Indication since 2014, this coarse-ground pork link is seasoned simply with garlic, sea salt, and cracked black pepper. Traditionally par-simmered gently then briefly grilled, it is served with coarse mustard, sauerkraut, and crusty country bread at every family gathering and roadside inn.
Prep Time35 mins
Cook Time30 mins
Total Time65 mins
Servings4
Yield4 to 5 links (about 1 kg), serves 4
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 40 gFat
- 14 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 32 gProtein
- 950 mgSodium
- 420 mgPotassium
- 30 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the sausage
- 1 kg (2.2 lb) pork shoulder, well chilled and cut into 2 cm cubes
- 200 g (7 oz) pork belly or back bacon, well chilled and cubed
- 120 ml (1/2 cup) ice-cold water
- 4 garlic cloves, finely minced
- 20 g (4 tsp) coarse kosher or sea salt
- 2 tsp freshly cracked black pepper
- 1/2 tsp dried marjoram (optional)
- 2-3 m natural hog casings, soaked and rinsed
For serving
- Coarse-grain Dijon or Slovenian mustard
- Warm sauerkraut tossed with caraway seeds
- Thick slices of crusty country bread
Directions
- Chill the cubed pork shoulder and belly in the freezer for 20-30 minutes until very firm but not frozen solid; cold meat is essential for proper texture.
- Coarsely grind the meats through a meat grinder fitted with an 8-10 mm plate, or chop by hand with a heavy cleaver for the most authentic rustic texture.
- In a large chilled bowl, combine the ground meat with garlic, salt, pepper, and marjoram if using. Pour in the ice water and mix vigorously with one hand for 3-4 minutes until the mixture becomes sticky and holds together firmly when squeezed.
- Cover and refrigerate the mixture for 2 to 4 hours, or overnight, so the salt dissolves and the flavors meld.
- Using a sausage stuffer, loosely fill the hog casings with the seasoned meat, forming links roughly 12-15 cm long and 3 cm thick. Tie each end with cotton butcher's twine and connect the links in traditional pairs.
- Place the links in a wide pot, cover with cold water, and slowly raise the temperature to 75-80°C (167-176°F). Hold at this gentle heat for 25-30 minutes; the sausages are ready when they float and the casing feels taut but not tight.
- Remove the sausages with tongs and let them drain on a board for 5-10 minutes. For a lightly charred finish, sear over hot coals or in a dry cast-iron skillet for 1-2 minutes per side.
- Serve immediately with a generous spoonful of mustard, a side of warm sauerkraut, and thick slices of country bread.
Cook’s Notes
- Keep the meat, grinder, bowl, and your hands as cold as possible throughout mixing and stuffing to prevent the fat from smearing.
- Authentic recipes use only pork and no fillers; the meat must remain visibly coarse and should look hand-cut rather than emulsified.
- Always start the links in cold water and raise the temperature slowly – a rolling boil will split the casings and force the fat out.
- Hang the formed links in a cool, breezy spot for 1 to 2 hours before cooking so the casings dry slightly and grip better on the grill.
- Raw stuffed links keep refrigerated for 2 days; cooked sausages can be cooled and reheated gently the next day without losing quality.
More Slovenia Recipes You’ll Love
Craving more flavors from Slovenia? Try these traditional recipes:
