Karlovo-Style Spicy Sausage (Lukanka)

"Another one of the appetizers that legends are written about."
Preparation40 min.
Тotal40 min.
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  • pork - 9 lb (4 kg) ground
  • beef - 4.5 lb (2 kg) ground
  • bacon - 2 lb (1 kg)
  • salt - 1 tbsp per 2 lb (1 kg) of mixture
  • sugar - 1 tsp per 2 lb (1 kg) of mixture
  • savory
  • black pepper
  • cumin - to taste
  • water - a few tablespoons
  • offal - beef or pork large intestines


Mix the ground beef and pork and add the finely chopped bacon. For every 2 lb (1 kg) of mixture, add 1 tablespoon salt and 1 tsp sugar, and savory, black pepper and cumin to taste. Knead the mixture well, from time to time pouring in 1 tablespoon water.

Let the mixture sit and season for 1 night. The next day, fill the large pork or beef intestines with it. Twist them every 11 3/4″ (30 cm) or so. Tie the sausages with strong thread on both ends, pierce them with a needle to let the air out. Hang them in a cool and ventilated area.

Every 2-3 days, tenderize them and shape them with a thick rolling pin or bottle. Once they dry well, wrap them individually in paper. Store in a cool place.find similar recipes here

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