Text 3056, 89 rader
Skriven 2010-10-24 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Kransky 1
=================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> Topped with kranski sausage

I had to google that. To save the others the effort...

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     Title: About Kransky Sausage
Categories: Sausage, Australian, Info
  Servings: 1 text file

           Kransky Sausage

The Kransky is a type of meat sausage. It is the Australasian
version of the authentic North Slovenian (Upper Carniolan) dish -
the kranjska klobasa. The name stems from the Slovene name for the
historical region of Carniola, a province that encompassed most of
modern central Slovenia.

It was introduced to Australasia by the many post-war immigrants
from Slovenia who arrived in Australia and New Zealand in the late
1940s and 1950s. The Kransky is very popular in Australia and New
Zealand. The Waiters Club in Melbourne, Australia is renowned
worldwide for its wide range of Kransky dishes.

There have been many variations of the Kransky over the years. One
variation, the Cheese Kransky, is not considered to be an authentic
member of the Kransky family as it was created by Australian gourmet
continental butchers, but it is still very popular in Australasia.

Earliest forms of the Kransky have been traced to a town named Kriz
in the west of Slovenia. It is believed to have been a creation of a
man named Francis Gomizelj.

From Wikipedia, the free encyclopedia


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     Title: About Kranjska Klobasa
Categories: Sausage, Slovenian, Info
  Servings: 1 text file

           Kranjska klobasa
           Australian Kransky sausage
           German Krainer Wurst

It is a Slovenian sausage most similar to what is known as kielbasa
or Polish sausage in North America.

The noun klobasa refers to a small sausage generally served whole
(in contrast to salama) in Slovenian. The adjective kranjska derives
from the region of Carniola (Kranjska in Slovenian, Krain in
German), which used to be a province in the Austro-Hungarian Empire.
The earliest mention of the kranjska klobasa in German is found in
Katarina Prato's renowned cookbook Süddeutsche Küche (South German
Cooking, 1896, first edition 1858). The Slovenian term kranjska
klobasa was first mentioned in the sixth edition of Slovenska
kuharica (Slovenian Cookbook) by Felicita KalinÜek in 1912.[1]

Kranjska klobasa contains at least 68% pork (aside from bacon), 12%
beef, and at most 20% bacon. It may contain as much as 5% water,
table salt, garlic, and black pepper. No other ingredients are
permitted. The meat must be cut in pieces 10 to 13 mm and bacon 8 to
10 mm. The filling is stuffed into pork intestine with a diameter of
32 to 36 mm. They are formed in pairs of 12 to 16 cm lengths and a
weight of 180 to 220 grams. Pairs are linked together with a wooden
skewer. The sausages are hot smoked and heat-cured at about 70 C
(158 F).

From Wikipedia, the free encyclopedia


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Cheers

YK Jim


... I could do that. I ain't gonna, but I could if I wanted to.

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