Czech Klobása Sausage

Name: Klobása tschechisch
Total time: 4 h
Ingredients: 18 g Salz; 2 g Pökelsalz (NPS); 8 g Knoblauch, frisch gepresst; 4 g Majoran, getrocknet; 3 g Schwarzer Pfeffer, grob gemahlen; 2 g Zucker; 2 g Kümmel, ganz

Spice MixPorkHot SmokingMedium4-6 hrs72-74 °C75-85 °CBeech

Czech Klobása is a coarsely ground smoked cured sausage with a typical garlic and marjoram aroma. It belongs to the Bohemian culinary tradition and is often served cold sliced or fried warm in a pan. Smoking over beech wood gives it a mild, harmonious smoky aroma.

Ingredients(for 1 kg)

Salt18 g

Curing salt (pink salt)2 g

Fresh garlic, pressed8 g

Marjoram, dried4 g

Black pepper, coarsely ground3 g

Sugar2 g

Caraway seeds, whole2 g

Instructions

Preparation

40 min + 24 hours resting time

Mince pork shoulder and belly (70:30) through the 8mm plate. Mix in all spices and fresh garlic and knead the mixture thoroughly. Cover and let mature in the refrigerator for 24 hours.

Filling and Shaping

25 minutes

Fill the mixture into beef middles (caliber 40-45 mm) and shape into rings of about 30 cm length. Tie the ends together with butcher's twine. Hang in the refrigerator overnight so the sausages firm up.

Drying

1 hour

Hang the sausages for 1 hour at room temperature and allow to dry. The surface should feel dry before they go into the smoker.

Smoking

3-4 hours

Hot smoke at 75-85°C with beech wood until the core temperature reaches 72-74°C and the sausage has taken on a golden-brown to dark-brown color. Allow to cool afterward.

Pro Tip

Fresh garlic gives a more authentic flavor than garlic powder. Allow the sausages to dry at room temperature for 1 hour before smoking so the smoke adheres better.

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