Products for 1 kg of meat
20 g salt
2.5 g cumin
4 g black pepper
1.8 g allspice
1 g sugar
1.8 g paprika (optional, spicy if desired)
2 g savory
30 ml wine (white or red, as preferred)
Instructions
1. Choose the Meat:
You can use ground meat directly, as chopping by hand is time-consuming and not everyone prefers to do it. If desired, you can use half chopped and half ground meat. It’s best to use a 50/50 mix of beef and pork, but this can vary based on preference (e.g., 30/70 or 40/60).
2. Mix the Ingredients:
Place everything in a deep bowl and add the spices. You can adjust the quantities, omit some, or add extras according to your taste. This is an authentic traditional Bulgarian recipe for "sudzhuk" (dry cured sausage) from the old days.
3. Marinate the Mixture:
Cover the bowl with a lid and refrigerate for 48 hours. Every 12 hours, mix the ingredients again to ensure the spices are evenly distributed.
4. Prepare the Casings:
Use beef casings, as they are thicker and of higher quality. Soak them for at least 12 hours in lukewarm water with one or two tablespoons of vinegar. This will make them more elastic.
5. Fill and Shape the Sausages:
Fill the casings with the meat mixture and tie them into loops, as shown in the video. After 24 hours, tie them again and check for air pockets. If you find any, pierce them with a needle and roll with a rolling pin to remove the air. Repeat this process one or two more times until you achieve the desired thickness and shape.
6. Dry the Sausages:
Hang the sausages in a well-ventilated place at an ideal temperature of 10–15°C (50–59°F) with 60–70% humidity. These are optimal conditions for even drying, but aim to stay within these ranges. The drying process typically takes around 15–20 days.
Enjoy your homemade Bulgarian sudzhuk!
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