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Bulgarian Dried Sausages

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Description Edit

Ingredients Edit

  • 1 kg Pork meat (with becon),
  • 1 tsp black peper,
  • 1 tsp salt,
  • 3g Cuminum Cyminum

Directions Edit

  1. Choup up the meals (without skin), add salt and fine crushed black peper, Cuminum Cyminu and savory and mix well.
  2. Leave the mixture 24 hours at cold place.
  3. Then fill the guts with the mixture, tie the guts together with string and put at airy place for preservation.
  4. At every 1–2 days roll the sausages with rolling-pin (or bottle).
  5. Serve Sausage nature (when is well dry), grilled or fried (for example with eggs).

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