Some sausages can be eaten immediately, others must be heat treated before cooking or baking. Sausages are a meat product from an appropriate proportion of meat and fat of various qualities and of various types, filled in artificial or natural casings (cover). The meat is always seasoned and sometimes salted to maintain an attractive pink color. From the sausage we can prepare an autonomous meal, they can be used as an addition to salads, soups, they may even be an unexpected modern element of the festive offer with canapés. Let's look at some of the most common groups in which we rank them.

Cold sausages

This is what we call sausages made with the addition of water and emulsifiers, which they fill in the box, close and then smoke and bake (damp hot smoky steam and smoke). Among the boiled sausages we count all known hot dogs, as well as beer and special sausage. The key feature of boiled sausages is that they are immediately edible, no additional heat treatment is needed, and for a better taste we only warm them. When the sausage is cut, the color must be uniform, and holes and similar irregularities must not be observed, but a mosaic must be completely uniform. We keep them obligatory in the cold, and we offer them ourselves, in soups, salads, wrapped in leafy or dried dough, we can pop them up or cut into small pieces in filling salty pastries.

Half-timbered sausages

In these mosaics, the cross-section is not completely uniform as in hot dogs, but we see pieces of meat and bacon. Water and emulsifiers are not added to these meat products. After filling into the wrapper, hot smoking is followed. Typical representatives of semi-permanent sausages are carnivorous sausages and similar, which must be heat treated prior to ingestion.

Sausages for baking and cooking

In the sausages of this group, the addition of ointment, wormwood or blood, spicy spices (pepper, piment, mint, etc.) is mandatory, while some also include non-fatty substances (rice, porridge, sheaf). Typical representatives are ovens, blood and liver and similar sausages. It's hard to talk about their common characteristics. For example, they are already heat-treated and should only be crunchy and the fruits are completely fresh and, as such, more perishable than fresh cuts of meat.

Dried (permanent) sausages

The raw material for these products is always the best quality. The meat mixture must be rinsed with the addition of nitrite and subsequently dried, dried and matured. Before consumption, they do not need to be heat-treated, they can only be cut and eaten with a piece of bread. They are perfectly cured in stews or sauces, adding them right at the end. Among them we include dry sausage and all the dried salamis, which we are delighted to cut and offer with bread.

Perhaps throughout this division you wondered what the difference is between sausage and salami? It seems very simple and obvious, it depends on the diameter of the meat product. If it is larger than five centimeters, the product is for salami, and if it is smaller, it is for sausage. The designations are not accurate, so it will still be ok if you order ten decagrams of thinly sliced tea "salami" to the seller.

How to cook the "Kranjska klobasa" correctly

Those who really get to know this job say that we put a sausage in a pot with cold water, put it on and cook until it boils. When the water boils, leave it and leave it covered in water for another 10 minutes.

According to traditional tradition, carnivorous sausage is served warm with acid (roasted cabbage or sour turnips) and cold with bun or caviar, mustard, dashed horseradish and beer mug. Of course, it can be used in many other ways. It's excellent in potato stews, giving them a more spicy taste. Without difficulty, add to the beaten potatoes and form sweets, then cook or cook. If the sausage is thinly cut, it is suitable for pizza, stepped eggs or salad, and for more sophisticated moments, it is served as a skewer or canapés. Store the cooked sausage in a refrigerator and use it as needed.


"Pečenice", before being ingested it must be heat treated to a central temperature of 75 ºC. Usually they are cooked in boiling water for 20 minutes, then pop in a pan, with low fat, if necessary. We can also place them on a baking dish, cover the water tank and bake in the oven for a good 30 minutes.

We offer them with potatoes or polenta and we do not forget the vegetables, using spices (rosemary, thyme), which facilitate the digestion of fats from the oven.

"Krvavice" (Blood sausages)

They are actually heat-treated, and for gourmet taste they are baked in the oven before eating. The key to this is that the batch (natural bowel) is sufficiently baked, giving the desired sensory properties of baked matter.

The best way to squeeze bleeds is to first pierce them first, place them on a grill (place a baking tray in order to catch the battered grease) and bake at 200 ºC for about 45 minutes. During this time, the intestine is baked and the heart warmed up to get the proper taste.

There is no need to add fats in this method of preparation because the bleeds are sufficiently greasy. If frozen germs are used, bake them for longer, even an hour and 15 minutes.

If you bake only one bleed, you can put it in a pan on hot fat (or in a teflon pan) and turn it baking.

Why bleedings? Usually because they were too full or a too fine cover was chosen.

They are already carbohydrates, so we offer them vegetable cooking (traditional sour cabbage, turnip) or salad.

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