Lukanka is a popular Bulgarian semi-dried aromatic salami unique to Bulgarian cuisine made with a mixture of minced pork and veal. It is similar to sujuk, but often stronger flavored and it needs hung to dry for about a few weeks.

Bulgarian Lukanka
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Lukanka

Lukanka is a popular Bulgarian semi-dried aromatic salami unique to Bulgarian cuisine.
Course: Appetizer
Cuisine: Bulgaria
Keyword: Pork

Ingredients

  • 2 lb minced meat (any variety, we recommend pork)
  • 2 tbsp salt
  • 2 tbsp cumin
  • 1/2 tsp ground black pepper
  • 1 tsp sweet paprika
  • 2 tbsp savory
  • hog casings (or other sausage links casings)

Instructions

  • You can use a large bowl and mix well all the ingredients.
  • Leave it covered in the fridge for about 1-2 days or in a cool area.
  • Make sure you knead the mince again before you start stuffing the lukanka. Stuff the pork intestines with the mixture, making sure that there is no excess air inside.
  • Hang in a cool, dry place, with no direct sunlight.
  • You can use a needle to let air out if necessary.
  • Consume when dry enough.

Inspiration and adaptation: delikates.bg, cuisinebgcr.wordpress.com
Photo: Ikonact/Wikipedia

Explore other recipes from the traditional Bulgarian cuisine.

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