Karnache is one of the signature Bulgarian sausages. It is made following an authentic Bulgarian recipe and is seasoned with a signature blend of classic Bulgarian spices.
- 750 g pork or beef
- 9 oz bacon
- 1 pinch savory
- 2 g cumin
- 2 g black pepper
- 1 large onion
- 5 chili peppers
The ingredients listed are for 2 lb (1 kg) of mixture. If you've just slaughtered the animal, the meat needs to sit for 1-3 days in the fridge.
You can use any kind of meat or a combination (pork and beef for example).
Grind up all of the meat, with the bacon, stir the mixture well with the spices and stuff it into sausage casings/intestines.
Grill thus prepared karnache sausages with onions and hot peppers. If you don't have sausage casings, you can make meatballs or plain sausages from the mixture, but it is not recommended.