Kranjska Klobasa, or Carniolan sausage, is a Slovenian specialty that is believed to have originated in the former territory of Carniola which used to comprise parts of modern-day Slovenia. The sausage is largely pork meat (about 75-80%), around 20% bacon, and usually only has salt (local sea salt, ideally), pepper and garlic added for flavour. A pair of attached sausages (a bit like two C’s facing each other) is generally considered to be ‘one whole’.

We tried this klobasa out at Klobasarna, an unassuming little spot in the heart of Ljubljana that was dedicated to dishing out what our guide referred to as the best klobasa in town. What you see below is a ‘half’ sausage that has been served cut – which was plenty! It was delicious. Plump, juicy, with a bit of bite here and there from the bacon, and full of mouth-watering flavour. The hot mustard and fiery horseradish definitely gave the meal a fair bit of heat, and, together with the soft bread bun, were the perfect match for the sausage in terms of texture and flavour combination.