Carniolan sausage, beer and štruklji
In the region of Gorenjska that was once part of Carniola, love goes through the stomach. In Kranj you can smell tasty food at every corner – crunchy breads, succulent sausages, delicious soup or sweet treats.
Kranj chefs preserve the tradition, while adding a bit of modern creativity. They search for local ingredients and work together with farmers in the surrounding area to introduce guests to the flavours and ingredients that are typical of our city.
Don’t miss the restaurants that offer also traditional flavours!
Carniolan sausage
This sausage is one the most typical Slovenian dishes, from the region of Carniola that was named after Kranj and there is an interesting story from history to tell. When the Emperor Franz Joseph was travelling across Carniola, he was served these sausages by an innkeeper who was embarrassed that he was not able to offer anything more exquisite. But he enthusiastically exclaimed: “These are no ordinary sausages, these are the sausages of Carniola!”
Carniolan Beer
Nowadays, the sausage goes very well together with the local “Kranjsko pivo” beer and you can try this combination at the Kranjska Pivnica Brewpub as well as in many restaurants. In 1818, it was named after the Duchy of Carniola and was brewed under this name for almost 100 years. Then it disappeared for almost a century and finally had its comeback with this Brewery and Brewpub of Kranj.
Carniolan štruklji
We highly recommend these strudels to people with a sweet tooth. The delicious and simple dessert can be prepared according to a recipe by Magdalena Knafelj Pleiweis from 1868.
Carniolan štruklji – recipe by Magdalena Pleiweis
Ingredients (for 8-10 servings):
Dough:
180ml of milk
1 egg
4 tablespoons of white flour
pinch of salt
Filling:
2 egg yolks and 300g of white flour for the grated dough
530ml of milk or cream
20g raw butter
5 egg yolks
1 bag of vanilla sugar
1 tablespoon of sugar
4 stiffly beaten egg whites
plum or apricot marmalade
Topping:
250ml of sour cream
2 eggs
Preparation:
Use the dough to make thicker pancakes. Then take 2 egg yolks and flour to make some harder dough that you can grate using a grater. This grated dough is then cooked in milk or cream until it becomes thick. Let it cool down and then add soft butter, beaten egg whites and marmalade. Spread this filling on the pancakes, roll them and cut them into three pieces, place them into ceramic bowls and cover them with the topping sauce. Bake at 200°C for 10 to 15 minutes. Serve hot.
Photos by Miha Bratina and ZTKK
