The noun klobasa refers to a small sausage generally served whole (in contrast to salama) in Slovene.

It is essential to keep them on low to medium heat; otherwise the outside may get burned and the inside remains cold.

The sausage can be served with mustard, ketchup and a piece of dark bread; or – in the most common form in Austria – as a Käsekrainer-Hot-Dog.

The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter (25 mm) metal rod.

In the late 1940s and the 1950s, post-war immigrants from Yugoslavia (now part of Croatia and Slovenia) introduced kranjska klobasa into Australia, where it became known as kransky.

In January 2015, Slovenia successfully entered it into the register of protected geographical indications (PGIs), despite objections by Austria, Croatia and Germany.