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Bulgarian Sausages Recipes and Descriptions

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Bulgarian Sausages Recipes and Descriptions

Bulgarian Lukanka Sausage

© flickr by Boby Dimitrov
Bulgarian sausages are as numerous as the flavors and countries that have influenced its cuisine. There are fresh sausages, hot smoked, cold smoked and dry-cured sausages.

Bulgarian Lukanka Sausage

Lukanka is a dry-cured Bulgarian salami. It is a flattened oblong in shape and traditionally made of pork, beef, veal, black pepper, cumin, salt, and fenugreek, but there are variations.

After the ground meat is stuffed, the sausage is hung to dry for about 40 to 90 days and then pressed into its typical flat form. As with all meat products, the sausage flavor varies depending on the feed the animals were given and the region where it was made.

Well-known lukanka makers are the people of central Bulgaria at the foot of the Balkan mountain range, notably the Smyadovo, Panagyurishte, and Karlovo regions (the latter of which is protected by the patent office of the Republic of Bulgaria attesting to its authenticity).

Bulgarian lukanka sausage is usually finely sliced and served cold as an appetizer or meze.

Bulgarian Sudjuk Sausage

Sudjuk, also spelled sujuk, is a dry, spicy cured sausage made with a variety of ground meats and spices including cumin, sumac, garlic, salt, and red pepper. It's popular on appetizer (meze) trays and served with high-octane rakia brandy.

Bulgarian Kebabcheta or Kebabche Sausage

Kebabcheta sausages are fresh casing-less sausages that can be grilled, broiled, panfried or baked and are similar to Croatian / Serbian cevapcici sausages.
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