Gamze Smokehosue Kransky

How to cook a traditional Kransky sausage


A Kransky is really a Slovenian sausage, which was first produced in the 19th century. It is also known as Kranjska klobasa or Carniolan sausage. Known as a Kransky, this hot-smoked sausage is a specialty of Slovenia. Black pepper as well as garlic are typically used to season the pork used to make it. You can eat it grilled, whole, on a hot dog bun with tomato sauce or mustard, or diced and sauteed in potato salads.

How is a kransky made?

Using pork, bacon, garlic, salt, pepper, and tiny bits of hard cheese, the traditional Ukrainian dish known as cheese kransky is prepared.

How to prepare Kransky?

The European Commission has designated Kransky sausages as an agricultural product that is protected. The three most common ways to cook it include boiling, baking, and grilling.

Although these sausages are gently smoked, they absolutely require preparing before eating. Boiling, pan-frying, and grilling are just a few of the methods you can prepare it. At a minimum, the sausage should be cooked to 160 degrees Fahrenheit.

Bake a baking sheet with parchment paper and preheat the oven to 180 °C (200 °F). For 30 minutes, until golden and thoroughly done, bake kransky. Grilling requires turning a barbecue or chargrill pan to high and adding 1 tablespoon of oil.

Bring the water in a big pot to a boil to start the boiling process. Cook for 8–10 minutes with 1 tablespoon of oil added to the grill or skillet. It is best grilled with a small bit of oil till golden and well done.

Do you have to prepare kransky sausage?

The sausage usually needs additional cooking despite being already hot-smoked. The most common ways are boiling, roasting, and grilling.

Different cooking techniques for making sausage

Sausage can be cooked in a variety of ways. Users can prepare them:

  1. On the stove
  2. On the grill
  3. In the oven
  4. In such a pressure cooker.
  5. In such a crock pot.
  6. Inside an air fryer
  7. In the frying pan.

Baking has been the best option if you’re looking for a quick way to prepare a lot of sausages. In some ways, the only limitation on how many you can make at once is the diameter of the baking tray. For added goodness, you could roast sliced bell peppers and/or onions with the brats.


  1. Pan for frying.
  1. Tongs


  1. 4 traditional or kransky with cheese
  1. Almond oil
  1. burger buns
  1. Coleslaw
  1. Served with Dijon mustard.

A recipe for Kransky


Sausages that are heated too much will first cook on the outside and then in the centre. Furthermore, baking may not be the best option because it lacks the umami essence that comes from frying.

Each Kransky sausage should have three scoring cuts (do not cut too deep).


In a big frying pan over moderate heat, warm 1 tablespoon of olive oil. Turning often, fry kransky for 8 to 10 minutes, or till brown and thoroughly done.


Kransky should be served with coleslaw as well as mustard on hot dog buns.

Serving Kransky

Kransky sausage provides 219 calories per 100 grammes, or 3.5 ounces. Each sausage has 17.7 grammes of fat and 15.4 grammes of protein. Kranskys are rich in sodium. With 1,020 mg of sodium per sausage, kranskys are

Kransky sausages have less protein (14.9 grammes) and higher fat (20.3 grammes). They also have less sodium. For instance, you could serve it alongside our roasted green beans, mushrooms, and onions dish from Thanksgiving and our garlic roasted potatoes.

On such white bread with mustard and horseradish, kransky sausages are traditionally consumed hot. They are frequently served alongside acidic turnips or cabbage. You can also mix them with vegetables, add them to other dishes that call for sausages, and use them to liven up salads.

How do chorizo and kransky differ from one another?

Instead of being served whole like kransky, chorizo is typically diced, fried, and put into fried eggs, rice, pasta, soups, or stews. It might be a little spicy because it has paprika, garlic, salt, and, frequently, chilli.

Properly cooked, dry-cured, and frequently smoked meat is used to make Spanish chorizo. Although it is smoked, kransky typically needs additional preparation. It is usually fried as well as served with black, substantial bread, even though it does not include paprika or chillies.