Bulgarian food is known to be tasty, healthy, and highly satisfying. Abundant use of aromatic spices and herbs give it a unique flavor profile. Food preparations include a variety of locally sourced fruits, vegetables, and dairy. Meat is also essential in most Bulgarian meals.
Natives still prepare several traditional recipes keeping the authentic flavors alive. There’s a lot of food to sample when you go to Bulgaria from fresh salads to spicy smoky relishes to grilled meats and delicious pastries. But you cannot miss tasting their dry-cured sausages and salamis – Lukanka and Sudjuk. Here’s more on how they are made, what they taste like, and what they are best eaten with.
Lukanka
This one features on every list of Bulgaria’s authentic and classic dishes. Lukanka is a semi-dried sausage native to Bulgaria. The recipe includes combining portions of minced pork and beef. The mix is seasoned with strong spices such as black pepper and cumin. Recipe variations also include paprika, cardamom, garlic, and fenugreek. The spices add heat and flavor to the meat. The spice quotient distinguishes Lukanka from Sudjuk, with the former being the spicier variety.
The mix is stuffed into a casing made of cow’s intestines. The prepared sausages are left to dry for at least a month to three months. During the dry curing, the sausages are flattened giving them their oblong shape. When cut into slices, it displays a brownish-red interior. Another distinct feature of Bulgaria’s Lukanka sausage is the thin white film that develops on the casing. This is a mold that enhances the flavor of the meat.
The regions of Smyadovo, Karlovo, and Panagyurishte are known to make the best Lukanka variety. The recipes differ in the choice of spices and condiments as well as the ratios of pork and beef. The sausage can be fried or grilled. However, the traditional way to relish Lukanka is to slice and serve it cold. Lukanka makes a delicious starter. It can also be combined with bread.
Sudjuk
Also spelled sudzhuk or sujuk, this traditional Bulgarian sausage is the milder cousin of the famous Lukanka. The sausage consists of ground beef and pork. Horsemeat and mutton are the meat alternatives used in some countries. Sudjuk has a higher fat content compared to Lukanka. Traditional Sudjuk recipes include cumin, garlic, sumac, salt, and red pepper as the chief flavoring ingredients. But again, the choice of spices is variable depending on the region.
Spice and salt are the dominant flavors in a Sudjuk sausage. It is also known for its dry texture. After filling the meat in casings, Sudjuk sausages are dried for a minimum of 30 days. They are flattened and shaped like a horseshoe. While Sudjuk can be eaten raw, many prefer to pan-fry it lightly. The reason is that uncooked Sudjuk is dry and hard. There is no need to use oil when frying the sausages as they already have a high-fat content.
Sudjuk pairs well with Rakia brandy. It is also popular as an appetizer, topping for pizzas, fillings for sandwiches and pastries, or simply as an accompaniment with eggs at breakfast. It is widely eaten in the Balkan region, the Middle East and Central Asia.
So, while there are dozens of dried, cured, and smoked Bulgarian sausages to choose from, there’s nothing that beats the flavors of these two meaty delights.
Serdika Foods – traditional dried deli from Eastern Europe: https://www.serdikabg.com/dried-meats
