Homemade dry sausage “Bulgarian Lukanka” - a simple recipe on how to make dry sausage at home.

The composition of the sausage, in principle, is not surprising. Regular products needed:

• pork pulp – 1 kg;
• thick lard (cut from the shoulder) – 3 kg;
• brisket – 5 kg;
• saltpeter – 1 g;
• table salt – 25 g;
• sugar – 3 gr.

How to cook dry sausage “Lukanka Bulgarian” at home.

To begin with, the pulp must be cut into pieces weighing approximately 100 grams.

Then, mix the meat with salt, sugar and saltpeter and transfer the semi-finished product for preparing dry sausage to a cutting board installed at an angle (so that excess moisture drains). We keep the meat in this way for 24 hours in a room with a temperature of no more than 4°C.

Next is preparing the minced meat. For this purpose, the meat must be ground in a meat grinder using a grid with large holes.

Then, the resulting sausage mince must be thoroughly mixed with seasonings.

Seasonings according to the recipe:

• cumin (crushed) – 3 g;
• black pepper (ground) – 4 g;
• allspice (ground) - 1 g;
• ground red pepper (paprika) - 2 g;
• garlic (chopped) – 1 clove.

Next, we need to mince the spiced minced meat again through a meat grinder, but this time use a grate with the smallest holes.

Then, the semi-finished product for Lukanka obtained in this way is placed in the refrigerator for a day. In the meantime, the minced meat is standing, we will have time to prepare the casing for stuffing the sausage loaves.

Wide beef intestines must be cleaned, then soaked in cool water and cut into 40 cm long pieces.

After 24 hours, we need to fill them with sausage mass, and tie the ends of the loaves tightly with strong twine.

Next, you need to make several punctures with a needle in the sausage loaves. This is necessary so that the air that gets into the sausage when stuffing with minced meat comes out.

Before smoking, it is necessary to drain excess water from the sausage loaves. To do this, we need to hang the Lukanka for 48–72 hours in a ventilated room with a temperature of no more than (10-12°C).

After this, our workpiece needs to be smoked using the “cold” smoking method at a temperature of 14 to 16°C. The process will take from 48 to 72 hours.

Then, the smoked lukanka is hung out to dry completely in a room with a temperature of 8 to 12 ° C and a humidity of 75 to 80%.

The process of final ripening of homemade dry sausage should last 1–2 months. During this period, it must be rolled and pressed several times.

Such manipulations are done in order to give the Lukanka loaves a beautiful shape and so that the sausage dries more evenly.

Bulgarian Lukanka should be stored in a cool place with adequate ventilation. Dry sausage is perfectly preserved by wrapping it in wax paper and placing it in a container of cold water.

The process of preparing dry sausage at home is a little labor-intensive, but few people will be indifferent to thinly sliced, aromatic slices of delicious homemade pork sausage.

You can see the process of preparing this dry-cured sausage in the video. Only an expert in English can understand the soundtrack. 😉