Traditional Czech Klobása: A Homemade Sausage Recipe

Ingredients

2 kg of pork shoulder
200 g of pork fat
6 cloves of garlic
1 tablespoon of ground black pepper
2 tablespoons of marjoram
1 tablespoon of caraway seeds
1 tablespoon of salt
1 cup of cold water
10 feet of hog casings

Steps and instructions

Prepare the pork shoulder by cutting it into small cubes. Do the same with the pork fat.
Peel and mince the garlic cloves.
In a large bowl, combine the cubed pork, pork fat, minced garlic, black pepper, marjoram, caraway seeds, and salt.
Mix well to ensure all the meat is evenly coated with the seasoning.
Prepare the hog casings by rinsing thoroughly and soaking in warm water for about 30 minutes.
Using a meat grinder, grind the meat mixture into the hog casings. Ensure to leave some space at the end of each casing to tie it off.
Once all the meat is stuffed into the casings, tie off the ends and prick any visible air bubbles with a needle.
Place the sausages in a pot of cold water, ensuring they are fully submerged. Bring the water to a boil, then reduce to a simmer and cook for about an hour.
After cooking, remove the sausages from the pot and let them cool to room temperature.
Once cooled, the Klobása can be served or stored in the refrigerator for later use.

Tools for making

Meat grinder - Used to grind the pork and pork fat into a desired texture.
Large bowl - Used to combine and mix the meat mixture and seasoning.
Hog casings - Used to stuff the ground meat mixture and create sausage links.
Needle - Used to prick any air bubbles in the stuffed casings.
Pot - Used to cook the sausages in water.

Recipe variations

Replace pork shoulder with beef or chicken
Add diced onions or bell peppers to the meat mixture
Experiment with different spices such as paprika, chili powder, or fennel seeds
Include diced cheese, such as cheddar or mozzarella, in the filling for added flavor
Try smoking the sausages for a smoky flavor
Make a vegetarian version using plant-based protein substitutes like tofu or seitan
Add dried fruits, such as cranberries or apricots, for a sweet and savory twist
Use lamb or a combination of meats for a more unique flavor profile
Make mini sausages by using smaller hog casings
Incorporate different herbs like thyme, rosemary, or sage

Recipe overview

Experience a taste of traditional Eastern European cuisine with this authentic Klobása recipe. Klobása, a type of sausage popular in Slovakia and the Czech Republic, is a robust and flavorful dish that's perfect for those seeking a hearty meal. This recipe blends high-quality pork with a unique combination of spices, including caraway seeds and marjoram, before stuffing it all into natural hog casings. After a gentle simmer, the Klobása is ready to be enjoyed hot off the stove or saved for later. Whether you're a beginner cook or an experienced chef, you'll find this dish a delight to prepare and even more enjoyable to eat. Get ready to embark on a culinary journey to Eastern Europe without leaving your kitchen!

Common questions

How long does it take to cook the Klobása sausages? The sausages should be simmered for about an hour.
Can I substitute the pork shoulder with a different cut of meat? Pork shoulder is the preferred cut for this recipe as it provides the perfect balance of meat and fat. However, you can try using other cuts such as pork butt if desired.
Where can I find hog casings? Hog casings can typically be found at specialty butcher shops or online. Make sure to rinse and soak the casings before using them.
Can I adjust the amount of seasoning for personal preference? Absolutely! Feel free to adjust the amount of garlic, black pepper, marjoram, caraway seeds, and salt to suit your taste.
Can I smoke the Klobása sausages instead of boiling them? While boiling is the traditional method for cooking Klobása, you can certainly experiment with smoking them if you have a smoker available. Just make sure to adjust the cooking time and temperature accordingly.
How long can I store the Klobása sausages in the refrigerator? The sausages can be stored in the refrigerator for up to 1 week. Make sure to wrap them tightly in plastic wrap or store them in airtight containers to maintain freshness.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and preparing the ingredients.
Knife - Sharp knives for cutting the pork shoulder, pork fat, and garlic cloves.
Meat grinder - Essential for grinding the meat mixture and stuffing it into the hog casings.
Bowl - A large mixing bowl for combining the ingredients and ensuring they are well mixed.
Hog casings - The natural casings used for stuffing the sausage mixture.
Pot - A large pot for boiling the sausages.
Needle - Used for pricking any air bubbles in the sausage casings.

Origin stories

Klobása, a traditional Czech sausage, has long been a staple of Czech cuisine. The name 'Klobása' comes from the Old Czech word 'kloub', which means 'joint', referring to the joint of pork traditionally used to make this hearty sausage. True to its humble origins, Klobása is a no-fuss food often enjoyed at family meals, picnics, and even festive occasions. A symbol of Czech hospitality, it is commonly served with bread and mustard or horseradish sauce, and pairs wonderfully with a mug of Czech beer. This beloved national dish carries the simple charm and warmth of Czech countryside, inviting everyone to partake in its robust flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.