The word "kransky" is derived from the Slovenian words "kranjska klobasa," which is the name for a pork sausage from Kranjska, a former province in the Austro-Hungarian Empire. A kransky is a sausage made with pork, beef, bacon and garlic. Other ingredients are not permitted. Kransky sausages are so popular in Slovenia that the Slovenians hold festivals in its honor. If you are not familiar with cooking kransky sausages, don't fret, because they are just as easy to cook as Polish and other sausages.
Place the kransky sausages in your stockpot. Fill the pot with cold water until it just covers the sausages.
Heat the water and sausages on high until the water begins to boil. Turn the heat down to medium and simmer the sausages for 15 minutes.
Remove the kransky sausages from the water. If desired, the kransky can be roasted at this time for 10 to 15 minutes.
Allow them to cool for five minutes before serving them. They go great on a bun, or eat them plain with horseradish, sautéed cabbage or sauerkraut.