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Carniolan sausage
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Carniolan sausage, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Carniolan sausage. Carniolan sausage (kranjska klobasa), a Grill dish from Slovenia. Here is the whole thing, one move at a time.
On screen. Carniolan sausage
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Carniolan sausage, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Carniolan sausage. Carniolan sausage (kranjska klobasa), a Grill dish from Slovenia.
On screen. Carniolan sausage
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out pork tenderloin, garlic, black pepper, green cabbage, apple cider vinegar. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Grill pan or grill, Tongs, Scale.
On screen. Grill pan or grill · Tongs · Scale
Scene 5 · step · 7s
Step 1
Shot. Carniolan sausage: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Carniolan sausage. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, garlic, black pepper, green cabbage, apple cider vinegar, dijon mustard, kosher salt, olive oil. Carniolan sausage is cooked in Grill as its own plate, not as a copy of a restaurant menu. Season pork with garlic and pepper and grill it, with vinegar cabbage alongside. The pantry has no sausage casing, so the tenderloin is left whole. Vinegar cabbage stands in for sauerkraut. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Carniolan sausage: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Carniolan sausage is cooked in slovenia. Also called kranjska klobasa. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Carniolan sausage is cooked in slovenia. Also…
Scene 7 · step · 7s
Step 3
Shot. Carniolan sausage: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Carniolan sausage, until the edges take a little color. Grilled food keeps cooking after it leaves the grate. Pull it just before your cue.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Carniolan sausage: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Grill 13 min in real time.
Voiceover. Add the remaining weighed foods and cook Carniolan sausage at a hot grate, about 450°F / 232°C. Start checking at 13 minutes. Carniolan sausage is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Add the remaining weighed foods and… · Grill 13 min
- 🇸🇮 SloveniaSouthern Europesig-slovenia-carniolan-sausage-sig-slovenia-carniolan-sausage-9
Step 5
step · slovenia
Scene 9 · step · 6s
Step 5
Shot. Carniolan sausage: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Carniolan sausage, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Carniolan sausage, not the…
- 🇸🇮 SloveniaSouthern Europesig-slovenia-carniolan-sausage-sig-slovenia-carniolan-sausage-10
Step 6
step · slovenia
Scene 10 · step · 7s
Step 6
Shot. Carniolan sausage: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Carniolan sausage for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in slovenia, with the sauce or garnish that belongs to it. Film Carniolan sausage in this shot order and no other: wide on the cold pan before the heat; the lid lifted for one quick look; a tight shot of the crust or surface; a cooling rack and a waiting towel. Slate words for the editor: sheen, harbor, umber, iron, zester, sear, hearthside, vapor, kiln, yarrow.
On screen. Rest Carniolan sausage for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Carniolan sausage is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Carniolan sausage looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Carniolan sausage turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Carniolan sausage, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 158 calories, with 21.6 grams of protein. Pai marks it Moderate.
On screen. 158 kcal · 21.6 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Carniolan sausage
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Carniolan sausage from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.