http://www.cooks.com/recipe/6f3pk7c4/jaternice.html, Lubos Thanks, What I would like is a recipe so I would know how much of each ingredience to use,,,,,especially the seasoning. Cook until all the water is gone. We used a mill for meat, mlynek na mso. Make sure you have enough water to cover all the meat. http://www.polashekslocker.com/Pages/default.aspx, My dad stuffed into casing. Add water and mix well. At the same time, cook the meat (mso) in salted water. Gola (goulash) could be made from sausages, salami, prosciutto, liver, lungs, sheep, wild game, and rabbits. Smoked to perfection, with a mouth-watering garlic aroma! I agree with the sausage coming out of the oven and brown and crispy and the aroma of it. Cook 2 c. pearled barley and add to ground meat, along with enough of the broth in which the meat has been cooked. Fry in heavy skillet or in medium oven until heated through. One thing different I noticed from when my grandparents or dad made it is barley is substituted instead of rice. However, I do know that she used barley instead of rice, and flavored the meat with lots of majoranka. richard bourdon bread recipe; dead person wakes up at funeral caught on tape Long grain rice cooked in low heat in butter, paprika, cayenne pepper, and soy sauce, this simple side dish pairs perfectly with the mustardy meat of the Polish sausage. All Rights Reserved. Other sizes: 100 g - 389kcal , 1 cup of pieces or slices - 537kcal , 1 cubic inch - 66kcal , more. How to cook slovenian sausage can be a daunting task, but with a few simple steps you can make it a delicious and easy meal. I also used about about 2.5 pounds of boneless pork shoulder (to make up for the missing 2nd heart). Dont listen to the trolls. Using your preferred method, put the mixture into the sausage casing (video above). is cosmic clothing company legit; how to calculate true altitude formula; supertanskiii real name. . Cook until the rice is tender. With a meat grinder, grind the meat and organs. One easy way to cook a Kransky is to boil it for approximately eight minutes. Originally, it was made in a wood-burning oven. Sprinkle wine/garlic mixture and salt and pepper over pork. Let mixture rest for a half-hour in refrigerator (important). Cover with plastic and refrigerate for several hours for the flavors to meld. Thanks, Ernie and Miro! This popular pork sausage, typically flavored with chiles, garlic and . I do this a lot with blood sausage. 1 large yellow onion chopped I weighed the meat mixture used to make one sausage, they were all between 50 and 55 g/ 1.7-1.9 oz/ cup. I made it once years ago but youve inspired me to do it again this weekend. 2) The second wave of mods was done afterwards as I was able to get them done, and resulted in more permanent, beefed-up versions of the first wave of mods. When the sausages are dry to the touch Haloze layer cake (gibanica) The Haloze layer cake or gibanica is a traditional cake made of leavened dough, topped with skuta curd cheese, egg yolks, and sour cream. The most famous Slovenian sausage is called Klobasa and is similar to the more familiar Kielbasa. we only put the saucage in intestine and cook it for a few mins in the water what we used to cook the chitterlings. 2020-01-09 Instructions. Grind head meat, jowls, snouts through 8 mm plate. Stuff into 32-34 mm hog casings. This old Slovak has a craveing that needs to be satisfied. White Chocolate Bread Pudding with Red Berry Sauce, 1 pounds kielbasa sausage, cut into 1-inch thick slices, 3lbs. We had 4.5 mugs It is very nice, and has an interesting consistency that includes those chewy bits. I was just little but LOVED when she cooked this. I made it almost exactly as Lubos describes, except I added a clove or two of garlic to the onion/bacon mixture described above. Idrijski likrofi. What Are Sodium Nitrate and Sodium Nitrite? Wednesday, January 20, 2010, Categories: Twist into uniform lengths. I started with five minutes on each side and checked it after a full 10 minutes of cooking. Both specialty sausages are smoked using 100% natural hickory . If the sausage has a strong ammonia smell, it is pre-cooked. Cheers, Leah. Albert's Meats. If a Slovenian invites you over with the sentence, "Come to our house for some truklji ," prepare yourself for a hearty meal. In 1970 we moved to town. for actual smoke COOKING, such as barbecued ribs, pork shoulder etc., there are a million options out there, but a Weber Kettle might be one of the best wasys to get started from there you can look at all kidns of things. lubos Date: I have noticed you dont monetize your website, dont waste your traffic, if anyone wishes to discuss smokers and smoking, please let me know and i can get my contact information to you. Improve this listing. http://foodsoftheworld.activeboards.net/jaternica-also-known-as-hurka_topic3938.html. These risks can include experiencing serious health complications such as food poisoning, pancreatitis, and even cancer. Cover with plastic and refrigerate for several hours for the flavors to meld. Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin) Prep Time: about 2 hours. First, start by heating the sausage in some Easy 463 Show detail Preview View more Very good with eggs also with some small-diced potato and onion added to the meat, with eggs scrambled in at the end to make a delicious hash on toast! When you say: We had 4.5 mugs of water and thus we used 9 mugs of water Photo: Andrej Safaric /Shutterstock. I cherish those days.I also say vada when referring to water and just saw this is actually a chech word. Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin) But so good! Soak crushed garlic in wine overnight. I made Hurka over the weekend and it was great.even with the adaptations I had to make. 2022-01-25 Kraka jota is a traditional Slovenian thick soup or stew originating from the Karst area. Slovenian sausage is a type of sausage made in the Slovenian Republic. Use within 3 days of preparation. Combine with rice and also add 2 teaspoons of ground black pepper ( ierne korenie ), 2 table spoons of salt and another teaspoon of marjoram ( majorn ). Meat, though eaten only occasionally, was very valued and traditional Slovenian desserts are a true feast for every foodie. Then stuffed in casings, and froze quickly. hi Add pepper, onion, broccoli, chicken broth, and tomato sauce. Internationally known as Carniolan or Krainer sausage, Kranjska klobasa originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. Ron, thanks for the update now to make it. This is because boiling will kill any bacteria that might be on the sausage and make it more cooked through. After the water boils, cook at medium heat for 10 minutes. Slovenian Sausage Recipe All information about healthy . But they dont remember what its called now. We always served it with something like boiled potatoes and a side vegetable. You can find meat grinder and sausage casings at Bass Pro Shops or any hunting supply stores. Posted by . Grind lungs (if used) and skins through 3 mm plate. ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour over bacon and bread.--mix well,stuff into casing, not too tight,to length of roaster. It used to be considered a poor person's food and a substitute for bread. Pinterest. In the U.S., it's most commonly made with pork and veal, and seasoned with ginger, nutmeg, coriander or caraway. Get our cookbook, free, when you sign up for our newsletter. Thats a lot of jaternice. First, start by heating the Easy 192 Show detail Preview View more We use the liver, heart, headmeat, lungs (not so much 1 pair of lungs for 3 pigs worth of other stuff) tongues, cooking broth from boiling the meats and a couple of litres of fresh blood. There are other places in Cleveland that have it too but you have to do your research, Ive given you the Google starting points. We used 20 pounds of rice, 2 gallons pork blood, 6 # ground liver, and 6 # ground pork meat. Slovenian easter sausage 2(1 1/2 lb. Cook with lever, heart and tongue until tender. 629 S 10th Street Milwaukee WI 53204 Phone: (414) 645-2677 Biaa Kielbasa - Polish White Sausage (REGULAR) $ 1399. Portuguese sausage has long been a popular food in many parts of the world. Jaternica (also known as hurka) is a special pork sausage prepared during zabjaka, the . You can see a photo of the finished jaternica sausage on the sausage recipe page. A quick and easy jambalaya-style dish made with nutty quinoa, Polish kielbasa sausage, multi-colored sweet peppers, marinara sauce, and herbs. Place the frying pan back on the element and pour in the olive oil. Toward the end of the cooking time, perhaps 20 to 25 minutes in, you can transfer it briefly to the hot side of . Prep Time: about 2 hours. Chop onions and add to skillet, cook until transparent. Soups and stews played a more important part than bread in the peasant diet (Montanari, 1996). Stir in brown sugar . Hurka, in my opinion, is even tastier when prepared as porridge (kaa). In a large skillet, saute the potatoes in oil until lightly browned, 5-6 minutes. $ 7.99. added garlic, chopped onion, sage mix and celery chopped. Add fat cubes and mix all together. We are all about tasty treats, good eats, and fun food. Add 1 clove garlic chopped fine. I dont think ill ever get the taste perfect because of the methods and cuts of meat that they would use differ from mine. Im more than happy to share this link when I get home from work, if it is OK with Lubos. Cure #1 is a very good choice, just be careful with your measurements and use exactly according to package directions because even a small error is greatly multiplied enjoy! Your recipe, or ingredients, rather, are pretty close. Mix all ingredients in a large container. Let mixture rest for a half-hour in refrigerator (important). My grandmother came from Dojc and grandfather from Coscitce (or something like that, I know that spelling is not right). I then partially-froze the sausages so that the vacuum sealer woudlnt crush them, and then vacuum-sealed them in approximately 1-pound packages and put them in the freezer. Very good. Additionally, boiling will also stop the skin from splitting and giving the sausage an off-flavor. Add water and mix well. European Water, cooking oil, and salt is added and cooked for about 15 minutes. Advertisement. My mom used to serve hurka with a side called kaa. Would love to make it. Klobase is a delicious blend with spices like paprika, marjoram, and garlic, giving it a one of a kind flavor that the whole family is sure to love. Cook the rice in twice the volume of water (voda). The protection is proof of quality and reputation related to the geographical origin. }); My wife is Slovak so I learned to make Hurky while visiting her family. My three brothers and I just made 150 rings of rice sausage. It is a great way of using up all the leftover bits and pieces when we slaughter pigs, and our kids love it, strangely enough. They made Jaternica in sausage casing I adored just warmed up Id press it out onto the plate. Ill check out your friends A-maze-N smoker. Sausage making is a traditional food preservation technique. Slovenian Easter potica with Janja; KOA bistro: Hawaiian food with a bit of Aloha; Bife: the fresh side of Ljubljana salad; pela Vodovc: Cook Eat Slovenia cookbook author . Add sausage and beans: One hour before ready to serve, cut the smoked , 2010-12-03 Soak crushed garlic in wine overnight. Take out the sausage and place it on a plate. Thank you for the recipe and this website! I would really appreciate a source for pre-made Jitrnice/Jaternica, but alas most Check butchers have retired/died off. 2. 98 Reviews. And thats it. Well, there are lots of possibilities. The best way to cook sausages is by using a smoker or grill. 2019-11-05 The earliest mention of Carniolian sausage in German is found in Katarina Prato's renowned cookbook Sddeutsche Kche (South German Cooking, 1896), describing the manner of cooking the sausage. Cover the sausage with water in a pan/pot. Whats your first choice? Grill Slovenian sausage in a variety of ways to get the desired flavor and texture. Bring back to the boil and simmer until water is absorbed. window.open(url, "_blank"); Add the sausage, sauerkraut and pepper. Serve with mashed potatoes. 200 g of pre-cooked beans. my grandmother would just use the liver. Can anyone tell me where I can buy hurka in Connecticut? Dakujem! It will continue to cook in the steam. Grill or broil the Kransky for three to four minutes on each side. Every 2013-02-10 ONE-POT MEALS. Fry up a small patty to make sure the seasonings are to your liking. She used lung, kidney and tongue in hers, with black pepper and salt, and my mom uses fried onion juice. 260 talking about this. The sausage is made from pork and is boiled before it is shredded and baked. The distributor of this product is a friend of mine, so if you have any questions Id be glad to put you in contact with him. You can even purchase the smoked sausages to ship right to your door! Dining options: Reservations . Going to try and cook Jaternica from my mother-in-law.If I just bake it at 350 for 1 hr will that leave the skin crisp or do I need to fry or brown before it goes in the oven? Jul 23, 2016 - Explore Debbie Versnik's board "Slovenian Recipes", followed by 292 people on Pinterest. Sometimes rye bread too, but all the small neighborhood bakeries are now gone and have to revert to store baked homemade rye bread. you can earn additional bucks every month. Method. For very little spening of money, You can make about 9 pounds (give or take) of hurky/jaternice. Wash the potatoes, in a large pot add the potatoes with water to cover. Prvi je bil zgornjesavinjski elodec omenjen e leta 1620. 1/3 each. In a medium bowl, combine the sauerkraut and brown sugar. Reduce heat to low, and cook for 2 hours, stirring occasionally. But our jaternice had lots of pepper,barley and some kind of ground meat. Cut back fat through into 3/8 (10 mm) cubes. It's usually unsmoked but cooked. There are many benefits to either method of cooking sausage, but the choice ultimately comes down to personal preference. Many thanks to Lubos and his family for sharing this tradition, which really touches home for me! I love yaternice. Am in my seventies and havent had hurka since I was a kid. Blend well. It has the perfect meat-to-bacon ratio: at least 80% coarsely ground good-quality pork cuts (leg, shoulder, neck) and 20% bacon (back fat), seasoned with salt from the Seovlje saltern, black pepper, and garlic Meat lovers will appreciate: Kranjska klobasa (Carniolan sausage) is a spiced pork sausage first mentioned on records at the beginning of the 19th century . Ron, was just looking for a good smoker without much fuss and could control the temp. Rotate the sausage and flip it throughout its cooking time, so each edge is close to the hotter zone for a while, to make sure it's evenly cooked. Also, when you fry it or put it into oven, I always make a few holes in casing so that moisture can escape and content will not be mushy. Hand me down. i can hold a straight 242 degrees for quite sometime, and that sooms to be a very good temp for barbecue. First use organs and then meat if needed to make it up to 5 kg. Hi, Jim when I do my pictorial, Ill post all the nitty-gritty details, but here is a quick and hopefully-thorough summary: I used 1 lb of deer liver and 1 deer heart, trimmed of as much fat as possible on the outside (I would have used two hearts, but only had one, of course). I tried the jeternice from Wilbur a lot of year ago and it was only the liver sausage, no rice or barley, and very greasy. 2.5 to 3 pounds of russett potatos diced into 1 inch cubes; 2 lbs of smoked sausage cut into 1/4 inch slices. Next, add the flour and stir until blended. black pepper, marjoram, onion, pork, rice. Fill container with rice and offal mixture. Iva Gruden, 25th October 2019 . But, if I do find any, my KitchenAid stand mixer has a saugage-stuffing attachment. whoops that should be yahoo dot COM above. Now i cherish it but cant geet it.until now, i found this site, thanks to my slovak brother in Tucson Az. But as a word of warning, I have never tried putting meat in a food processor. If you follow Luboss directions you will make a very good jaternica. 11. This type of hurka is particular to only some parts of Slovakia, as are Gulki a pork and garlic meatball centre wrapped in a mix of raw and boiled potatoes about the size of a tennis ball boiled in water till they float and then served with butter, sourcream, fried onions, baconbits or all of the above. Size: 30 Inch If you plan to eat it fresh, you can skip this step. The storytellers of old Ljubljana consider it as an important part of the menu at ceremonial and important events. We used the whole head, heart, liver, ears, snouts, hocks (the latter three made it wonderfully gristly) and lots of garlic! I thought man this is close to the jaternice we made when I was young. Web Slovenian Carniolian Sausage (Kranjska Klobasa) Recipe. In this recipe I show you how to prepare this specialty. Some common methods are as follows: grilling on a spit, grilling over indirect heat, or using an oven broiler. Simmer until vegetables are tender and the liquid is absorbed, about 10 minutes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups. Rudys Sausage shop in Cleveland sells them and ships anywhere! The most popular reads. In a large bowl, mix ground pork, pepper, paprika, salt, saltpeter (if using), garlic-wine mixture, and onion and bread. $ 39.99, Garlic Salt Add salt and pepper to taste. Carniolan sausage is the most known Slovenian food, that has been named kranjska for the first time in 1896, and then became protected in 2015. Add your own recipes and organize into searchable cookbooks; Access your recipes from anywhere on your smart devices; Scale recipes for any number; Create menus, meal plans, & shopping lists; Keep tabs on your nutrition needs; Share recipes & cookbooks with friends, family Feb 7, 2019 - Raddell's Sausage has Cleveland's favorite Smoked Slovenian Sausage. Thanks again.Milt. 300 g of cooked smoked pork, ham, sausage. Crush garlic and stir into red wine. DELICIOUS!!!!!!!! Jaternica is a liver sausage not rice. My parents made it back on the farm when I was a young lad but thats been many years ago. It is not my first choice in that price range, because I prefer wood/charcoal smokers (my Brinkmann is in the same price range). In a large bowl, mix ground pork, pepper, paprika, salt, , Gola goulash Minetra (minestrone) or stew are also very typical and a favorite Slovenian dish, many times cooked with pork bones, ribs, sausage or another type of meat. Youre very welcome, Kuba I have now ahd the opportunity to try this a few times and really enjoy it. Jim as far as smokers go, I used the Little and Big Chief smokers for years and years, and really like them. Heat olive oil and crushed garlic in a large skillet. My Mamika never put rice or barley in either. Fill casings with meat mixture, being careful not to leave air pockets. Fold over, and cut the other end off. This blog is powered by WordPress and HeatMap Adsense Theme, Welcome to SlovakCooking.com, website dedicated to traditional Slovak recipes and home-made cooking of our grandparents. Of course with such recipes many things have to be altered or fudged according to what you have but organ meats, rice, and definitely marjoram make wonderful hurka or hurka-like sausages that make you feel like youre 12 again! Hard to find in local stores anymore. Sprinkle wine/garlic mixture and salt and pepper over pork. George Lee: Cassoulet was crazy good. Add rice to boiling stock/water and stir frequently. The modifications came in two stages: 1) The first wave of mods was done right out of the box; they were easy things that cost almost nothing to do and work very well. However, some people believe that boiling does not actually improve the flavor of sausages. http://www.shopnolechekmeats.com/ecommerce/jaternice.rhtml, you all a bunch of vankers..sorryn o w in Hungarian alphabet. Fried it in a little oil and it was just like my grandmothers. Len, Polasheks meat locker in Protivin, Iowa. We had 4.5 mugs of rice and thus we used 9 mugs of water. }); Start with mixing and stirring the flour with a teaspoon of salt, stir the yeast with a teaspoon of sugar, 2 tablespoons of flour and 200 ml of lukewarm milk and , directions. Explore. 4. View Recipe. To contact us for partnerships or just to say hi, email us at eating the world (at) gmail.com, Create a website or blog at WordPress.com, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window). pl;aced 3rd in a barbecue rib cook-off with it! Joliet, IL. Im not sure if he ships that one but he may with dry ice. As many as 13 Slovenian producers are associated in the Kranjska SausageCommercial Interest Association. Dec 4, 2020 - Explore Eileen Kopac's board "Slovenian Recipes", followed by 177 people on Pinterest. Search. Liver Sausage (Jitrnice)Czech Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture. Bring to a boil and simmer uncovered, until wine has almost evaporated and liquid looks syrupy, about 12 minutes. Masterbuilt 20070910 30-Inch Electric Digital Smokehouse Smoker, Black add photo. This is my dads recipe he used to make with his brothers in Northern Minn. Home: Welcome. 300 g of mixed vegetables for example: carrots, parsley root, celery, cabbage, brussels sprouts, broccoli, bell pepper, pumpkin etc. This allwoes the hurky to brown up nicely in the pan and is wonderful with eggs on toast! I should have saved half of the jaternica and packaged it by itself without sausage casings, to be cooked in the porridge form but I got wrapped up in the sausage stuffing and forgot! Sounds like a sausage Ill try. Drain sauerkraut and add to skillet mixing and turning until light brown. The main dish often includes meat. Serve warm or cold. When the meat is real mushy what I do is fry it with eggs. Although it is commonly prepared in the sausage form, this is not necessary. 2020-03-06 Pogaa is a local variation of flatbread that, at first glance, may look not unlike Italian focaccia. Your email address will not be published. Very rich to much and it would upset your stomach. Incredible. for smoking such as sausages, jerky etc, i dont think there is much difference since the temps are so low and the smoke is slowly administered. Your email address will not be published. In Stock. Then turn the heat off, but leave the rice on the stove covered. Wed make patties out of it and fry in in an iron skillet till it was crispy brown on each side for breakfast. There is no one right answer to this question, as it depends on what someones own opinion is. The recipe above makes a LOT of jaternica! Ron, thanks please post the recipe that you finally used to make the jaternica. Copyright 1995-2023 . Help if u can.Thanks, Milt. OMG, are feeding the army? Hope this helps, but if you have any other questions, just let me know. maxkare recumbent exercise bike user manual; okmulgee high school football; other uses for beignet dough. e.preventDefault(); Im NOT trying to sell you one and am NOT making any money from this, but it is a good product. 779 E 185th St, Cleveland, OH 44119-2170 +1 216-531-9643. Excellent post. Traditional Slovenian Easter Sausage, or "Nodif". Aw, I want to make some, Im having a taste for it. Fresh and ready to ship! The casing wasn't nearly as crispy as I would have liked, so I put the sausage back in for another . Potica. 7. I also remember she would have sokal meetings and all the old slavakian ladies would come with tons of deserts talk in slovak and play pokeno for hours. Boil sausage on medium heat for 1 1/2 hours or until tender. We did this in a cast iron pan over a campfire not long ago and it was delicious! Your Liver Sausage (Jitrnice)Czech is ready. } One vibrant ethnic community inCleveland has that was not really present in Chicago is Slovenian! anon28471 March 17, 2009 First, start by heating the sausage in some oil or butter until it is hot. CDKitchen, Inc. 23:03:04:16:17:53 :C: Natural sausage casings, soaked and well rinsed, 9 Savory Pumpkin Recipes To Make This Fall, 22 Surprising Recipes Made With Cream Of Mushroom Soup. Regular price She also used bread crumbs instead of rice (or barley or millet), which gave it more the texture of grits (?) There are several places in Cleveland to get traditional Slovenian sausage, as well as at an annualSlovenian sausage fest. Hours: Monday-Wednesday 9:00am-5:00pm Thursday-Saturday 9:00am-3:00pm Sunday CLOSED www.RaddellsSausage.com Per 1 link - Calories: 265kcal | Fat: 21.56g | Carbs: 1.43g | Protein: 15.10g. Traditionally, it's made with water and buckwheat flour, but different regions often use different flours such as wheat, barley, or corn wheat to make it. Unfortunately, sausage casings are becoming more and more scarce to find. Add water and spices and remix. Bring to a boil on stove top, then reduce heat to a simmer for approximately 30 to 40 minutes. Let mixture rest for a half-hour in , From the Austrian cuisine, Slovenia has borrowed sausage, Wiener Schnitzel and strudel. you do have to fuss a bit in order to maintain temp and airflow, but not much, especially with a few very easy modifications. -tie end. When I lived there from 1982 to 1990 there existed the last Czech butcher in New York City on Ditmars Blvd. anyone know how i can get some? I grew up on a pig and crop farm. It is a good idea to leave an inch or so of loose casing at each end, so that when the filling expands during cooking, it wont burst the casing. Soak crushed garlic in wine overnight. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.Some sausages are cooked during processing and the casing may be removed after. It is definitely not a bad choice, so I think you would be happy if you go with this. I also used three teaspoons of black pepper, rather than two. for more details simply search in gooogle: boorfes tips monetize your website. Ron, I think Ernie method is better when using casing. You will need pork liver and hearts and some way to grind the meat. How to cook slovenian sausage can be a daunting task, but with a few simple steps you can make it a delicious and easy meal. I just bought some Jaternice today at Kramarczuks in Minneapolis, made fresh. Open Tues thru Sat. Resutls were very, very good, and I want to thank Lubos and his grandmother for sharing this tradition with me! Restaurant details. truklji. } The oldest recipe for preparation of Carniolian sausage was published in 1912 in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinek. It works great in casseroles and can turn into a sauce or gravy in a pinch.