Lukanka is the Bulgarian cousin of the Italian sopresatta. In essence it is a spicy sausage made of minced meat curried with a lot of flavorful spices and half-dried in a cold, windy place for at least two months. In fact it is a must have on every table where rakia is served. Eat it with wine, beer, rakia, whiskey or any other drink you enjoy.
2 lbs minced meat (any variety, we 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.