Veal Sujuk
A dry-cured veal sujuk, pressed flat during drying. Source: recepti.gotvach.bg.
Ingredients
| — | Veal |
| — | Fatback |
| — | Salt |
| — | Black pepper |
| — | Sugar |
| — | Saltpeter (curing nitrate) |
| — | Casings |
Instructions
- Grind or chop the veal and the fatback as finely as possible with a cleaver.
- Add the salt, the crushed black pepper, the sugar and the saltpeter.
- Knead the mixture well, spread it out in a layer about 10 cm thick and leave it to rest in a cool place for 10 hours.
- Then fill the casings with the mixture and twist them every 10–15 cm.
- Hang the veal sujuks to dry in an airy place, pressing them with a rolling pin or bottle every 1–2 days.