Slovenian Garlic and Pepper Pork Sausage

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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.

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

1. 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.
2. 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.
3. 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.
4. Cover and refrigerate the mixture for 2 to 4 hours, or overnight, so the salt dissolves and the flavors meld.
5. 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.
6. 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.
7. 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.
8. 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.

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