Homemade Sausage, Aromatic and Real #76
A rustic Bulgarian home sausage of nothing but meat, salt and dry adjika, cured cold and gently baked into a firm, flavourful loaf.
🍳 Cook: 120 min
Ingredients
| 2.5 kg | meat (mostly pork, with a little beef) | |
| 50 g | salt | |
| 3 cloves | garlic | |
| 1 tbsp | 15 ml | dry adjika |
| — | spices to taste |
Instructions
- Cut the meat into slices no thicker than 1 cm, then cut each slice into strips. Keep everything cold — never let the raw meat warm above 10–12 °C; hold it in the freezer or fridge as you work.
- Add the garlic, 50 g salt and 1 tbsp dry adjika. Mix well.
- Refrigerate the seasoned meat for 24 hours (or at least 12 hours if you are short on time).
- Grind a little of the beef in a meat grinder or blender, then mix this mince thoroughly back into the strips of meat so it binds.
- Divide the mixture into 4 equal parts. Load each portion into a roasting bag (or pack into the ham maker), tie the ends tightly with string and compress firmly so the meat is held tight.
- Refrigerate for 24 hours.
- Bake for 2 hours at 80 °C. Cool, then slice. Enjoy!