|
Lukanka recipe*
2 lbs minced meat (any variety, w e
recommend
using more pork)
2 tablespoons salt
2 tablespoons cumin
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
2 tablespoons savory
hog casings (or other sausage links casings)
Mixed all the ingredients together very
well. Leave in the fridge for about 24-48
hours. Stuff the casings making sure that
there is no excess air inside. Roll with a
rolling pin and hang in a cool, dry place,
preferably with no direct sunlight. Roll
daily for about two weeks, trying to press
out any excess air, use a needle to let air
out if necessary. Consume when dry enough.
* Raw meats can be
dangerous for your health if not treated
properly. Please consult a specialist before
attempting this recipe.
|
Looking
for a place that serves your favorite
Bulgarian food?
There
is no such thing as non-organic ingredients when it
comes to Bulgarian food.
It is a universal truth that the Bulgarian
wines are one of the best wines in the
world. Taste the fine quality of the
Bulgarian spirits, many of them with histories
dating back to the ancient Thracians times.
