Kranjska klobasa

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Kranjska klobasa is a Slovene national meat dish. It contains at least 68% of pork meat, 12% of cow meat and the most 20% of bacon. Allowed additives are 5% of water, table salt, garlic and pepper. Other components aren't allowed. Meat must be cut on pieces 10 to 13 mm and bacon 8 to 10 mm. The filling is filled into pork intestine in diametre of 32 to 36 mm. They are formed in pairs lenght 12 to 16 cms. Weight of pairs is 180 to 220 gramms. Pairs are combined together with a wooden skewer. The sausages are hot smoked and thermally cultivated on the temperatuire around 70 degrees Celsius.